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Gunasekaran S. Cheese Rheology and Texture 2025

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Textbook in PDF format Research on the rheological and textural aspects of cheeses has continued to progress, with new measurement methods, and technological and physiochemical insights having been developed since the publication of the first edition over 20 years ago. The second edition of Cheese Rheology and Texture continues to bring together essential information on the rheological and textural properties of cheese and state-of-the-art measurement techniques, including the most up-to-date findings
Category: Books
Size: 73.0 MB
Added: April 20, 2026, 9:41 a.m.
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  1. Gunasekaran S. Cheese Rheology and Texture 2025.pdf 73.0 MB

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