{"product_id":"cheese-rheology-and-texture-taylor-francis-ltd-9781032287256-sundaram-gunasekaran","title":"Cheese Rheology and Texture","description":"\u003cp\u003eDiscover the intricacies of cheese science with the second edition of \u003cstrong\u003eCheese Rheology and Texture\u003c\/strong\u003e by Sundaram Gunasekaran, published by Taylor \u0026amp; Francis Ltd. This comprehensive volume spans 486 pages and delves into the essential rheological and textural properties of cheese. Updated with the latest findings and state-of-the-art measurement techniques, this edition serves as an invaluable resource for researchers and professionals in the field. Whether you're a food scientist, dairy technologist, or simply a cheese enthusiast, this book provides a thorough understanding of how texture influences the quality of cheese. Perfect for both academic and practical applications, \u003cstrong\u003eCheese Rheology and Texture\u003c\/strong\u003e is a must-have addition to your library. Enhance your knowledge and expertise in cheese science with this essential guide, set to be released in 2025.\u003c\/p\u003e","brand":"Sundaram Gunasekaran","offers":[{"title":"Default Title","offer_id":52267907121494,"sku":"9781032287256","price":242.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0886\/3206\/6390\/files\/9781032287256.jpg?v=1767800791","url":"https:\/\/www.bookshop.ee\/products\/cheese-rheology-and-texture-taylor-francis-ltd-9781032287256-sundaram-gunasekaran","provider":"Bookshop","version":"1.0","type":"link"}