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Swiss Cheese Fondue: Chemistry in the Kitchen |
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| Authors: | George B Kauffman Laurie M Kauffman |
| Institution: | (1) Department of Chemistry, California State University, Fresno, Fresno, CA, 93740-8034 |
| Abstract: | Cheese making and fondue making are among the earliest applications of chemistry to biotechnology. The history and chemistry of dairy products, cheese making, and fondue are discussed, and detailed directions for preparation of Swiss cheese fondue are given. |
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