Cheese: Chemistry, Physics and Microbiology, Volume 1
General Aspects
The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50% of cheese production in some countries. Volume one is entitled General Aspects which will focus on general aspects on the principles of cheese science. This title contains up-to-date reviews of the literature on the chemical, biochemical, microbiological and physico-chemical aspects of cheese in general. Cheese: Chemistry, Physics, and Microbiology Two-Volume Set, 3E is available for purchase as a set, and as well, so are the volumes individually.*Reflects major advances in cheese science during the last decade*Produced i…
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Noch nicht erschienen, Dezember 2022
Produktdetails
Weitere Autoren: McSweeney, Paul L. H. (Hrsg.) / Cogan, Timothy M. (Hrsg.) / Guinee, Timothy P. (Hrsg.)
- ISBN: 978-0-08-050093-5
- EAN: 9780080500935
- Produktnummer: 35968631
- Verlag: Elsevier Science & Techn.
- Sprache: Englisch
- Erscheinungsjahr: 2004
- Seitenangabe: 640 S.
- Plattform: EPUB
- Auflage: 3. Auflage
12 weitere Werke von Patrick F. (Hrsg.) Fox:
Advanced Dairy Chemistry: Volume 1: Proteins, Parts A&B
General Aspects
General Aspects
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CHF 314.50
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