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Date de parution
TAILLE DU FICHIER: 7,74 MB
DATE DE PUBLICATION: 1998-Jan-01
AUTEUR: P-L-H Mcsweeney
10 Chemistry and biochemistry of cheese and fermented milks 10.1 Introduction Cheese is a very varied group of dairy products, produced mainly in Europe, North and South America, Australia and New Zealand and to a lesser extent in North Africa and the Middle East, where it originated during the Agricultural Revolution, 6000-8000 years ago. Cheese production and con- sumption, which vary widely ...
Schematic shape of two immunoglobulins.Ref. P.F. Fox and P.L.H. McSweeney, Dairy Chemistry and Biochemistry, 1998. This protein group is extremely heterogeneous, and few of its members have been studied in detail, Figure 2.34.