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Feta and Related Cheeses

  • 1st Edition - January 1, 1991
  • Editors: A. Y. Tamime, R K Robinson
  • Language: English
  • Hardback ISBN:
    9 7 8 - 1 - 8 5 5 7 3 - 2 7 8 - 0
  • eBook ISBN:
    9 7 8 - 1 - 8 4 5 6 9 - 8 2 2 - 5

This book provides a detailed guide to white brined cheeses: raw materials, processes, manufacture, equipment and packaging, chemistry, microbiology and sensory specifications. It… Read more

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Elsevier academics book covers
This book provides a detailed guide to white brined cheeses: raw materials, processes, manufacture, equipment and packaging, chemistry, microbiology and sensory specifications. It includes comprehensive coverage of the production, maturation and distribution of cheeses such as Feta, Domiati and Halloumi as well as many more local varieties.

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