Microstructure of Natural Cheeses (original) (raw)

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Microstructure of Natural Cheeses

2007

David W EverettDavid W Everett

Abstract

Page 1. 7 Microstructure of Natural Cheeses DW Everett 7.1 Introduction Milk is a low-acid and high-moisture food product and, as a consequence, deteriorates rapidly unless preservation measures are taken. The manufacture ...

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