Cheeses with blowing defect
Blowing defect of cheeses refers to undesirable openness of the cheeses interior. It is a result of unwanted microbial metabolism. Production of hard- and semi-hard chesses require methods and/or preservatives to make sure that blowing defect is prevented. Most dairy industries have developed proper...
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| Formato: | First cycle, G2E |
| Lenguaje: | sueco Inglés |
| Publicado: |
2015
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| Materias: | |
| Acceso en línea: | https://stud.epsilon.slu.se/8424/ |
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