{"product_id":"bitterness-in-cheese","title":"Bulletin of the IDF N° 097\/1977 - Bitterness in cheese","description":"\u003cp\u003e\u003cspan class=\"i\"\u003eBy Dr Crawford \u0026amp; Ir Zwaginga\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eDr R.J.M. Crawford of the West of Scotland Agricultural College reviews the published information on the subject (mostly for Cheddar) in the period 1960-1975, and I r Zwaginga briefly discusses recent studies on the bitterness in cheese at the Netherlands Institute for Dairy Research.\u003c\/p\u003e\n\u003cp\u003eWithdrawn because the publication is not available. \u003c\/p\u003e","brand":"IDF - Global Dairy Expertise Since 1903","offers":[{"title":"Default Title","offer_id":41320599650497,"sku":"28332","price":0.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0603\/5167\/6609\/products\/bulletin-of-the-idf-n-0971977-bitterness-in-cheese-7963766.png?v=1775080928","url":"https:\/\/shop.fil-idf.org\/products\/bitterness-in-cheese","provider":"FIL-IDF","version":"1.0","type":"link"}