Technological aspects of the manufacture of Halloumi cheese : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in the Department of Food Technology at Massey University
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Title:The effects of pH-stat long-term lactic acid bacterial activity prior to curd formation on the development of cheese structure in a fat free model cheese : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy (PhD) in Food Technology at Massey University, Manawatu, New Zealand Author:Khodamoradi Dashtaki, AbbasDate:2018
Title:Author:Cox, Geoffrey AlanDate:1974