Chemistry of structure-function relationships in cheese
By: edited by Edyth L. Malin, Michael H. Tunick.
Contributors: Malin, Edyth L.; Tunick, Michael.
Series: Advances in experimental medicine and biology ;; v. 367; The language of science
Publisher: Plenum Press
Published: 1995
Place of publication: New York
Language: eng
Number of pages: 397
Subjects: Cheese -- Composition -- Congresses.
Description: Proceedings of an American Chemical Society Symposium held in Chicago, August 1993. Contributors evaluate the current status of cheesemaking and highlight the information that will be essential for new developments. The papers are arranged within sections devoted to physical chemistry of cheese texture, chemical origins of cheese flavor, proteolysis during ripening, molecular and ultrastructure of cheese, and technological and nutritional aspects of reduced-fat cheese.
Notes: Includes bibliographical references and indexes.
"Proceedings of an American Chemical Society symposium on Chemistry of structure/function relationships in cheese, held August 23-25, 1993, in Chicago, Illinois"--T.p. verso.