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| Chapter title |
The Problem of Aqueous Absorption in Processed Cheeses: A Simulated Approach
|
|---|---|
| Chapter number | 1 |
| Book title |
The Influence of Chemistry on New Foods and Traditional Products
|
| Published by |
Springer, Cham, January 2014
|
| DOI | 10.1007/978-3-319-11358-6_1 |
| Book ISBNs |
978-3-31-911357-9, 978-3-31-911358-6
|
| Authors |
Giampiero Barbieri, Caterina Barone, Arpan Bhagat, Giorgia Caruso, Zachary Ryan Conley, Salvatore Parisi |