Cheese Rheology and Texture - Gunasekaran, Sundaram (University of Wisconsin, Madison, USA) - Books - Taylor & Francis Inc - 9781587160219 - December 23, 2002
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Cheese Rheology and Texture 1st edition

Gunasekaran, Sundaram (University of Wisconsin, Madison, USA)

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Cheese Rheology and Texture 1st edition

Because prepared foods, which often contain cheese, are regularly subjected to heating before consumption, the texture and flow behavior of cheese is an important consideration for food processors. "Cheese Rheology and Texture" presents information on cheese properties with a focus on techniques.

456 pages, 265 black & white illustrations, 84 black & white tables, 25 black & white halftones

Media Books     Hardcover Book   (Book with hard spine and cover)
Released December 23, 2002
ISBN13 9781587160219
Publishers Taylor & Francis Inc
Pages 456
Dimensions 240 × 162 × 30 mm   ·   806 g
Language English  
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