Technologies to improve the flavour and cooking properties of reduced-fat cheddar cheese
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ShareCopied to clipboardTechnologies to improve the flavour and cooking properties of reduced-fat cheddar cheese is a book. It was written by Tom Beresford and published by Moorepark Food Research Centre in 2007.
Key facts
- author: Tom Beresford
- publication date: 2007
- book publisher: Moorepark Food Research Centre
- book series: End of project report
- book subjects: Cheddar cheese
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"Technologies to improve the flavour and cooking properties of reduced-fat cheddar cheese" is one of the books by Tom Beresford, books by Moorepark Food Research Centre and 2,617,384 books in our database.
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