Patrick F. Fox
Cheese: Chemistry, Physics and Microbiology
Volume 2 Major Cheese Groups
Buch
The first edition of this book was very well received by the various groups (lecturers, students, researchers and industrialists) interested in the scientific and techno logical aspects of cheese. The initial printing was sold out faster than anticipated and created an opportunity to revise and extend tht; baok. The second edition retains all 21 subjects from the first edition, generally revised by the same authors and in some cases expanded considerably. In addition, 10 new chapters have been added: Cheese: Methods of chemical analysis; Biochemistry of cheese ripening; Water activity and the composition of cheese; Growth and survival of pat…
Mehr
Beschreibung
The first edition of this book was very well received by the various groups (lecturers, students, researchers and industrialists) interested in the scientific and techno logical aspects of cheese. The initial printing was sold out faster than anticipated and created an opportunity to revise and extend tht; baok. The second edition retains all 21 subjects from the first edition, generally revised by the same authors and in some cases expanded considerably. In addition, 10 new chapters have been added: Cheese: Methods of chemical analysis; Biochemistry of cheese ripening; Water activity and the composition of cheese; Growth and survival of pathogenic and other undesirable microorganisms in cheese; Mem brane processes in cheese technology, in Volume 1 and North-European varieties; Cheeses of the former USSR; Mozzarella and Pizza cheese; Acid-coagulated cheeses and Cheeses from sheep's and goats' milk in Volume 2. These new chapters were included mainly to fill perceived deficiencies in the first edition. The book provides an in-depth coverage of the principal scientific and techno logical aspects of cheese. While it is intended primarily for lecturers, senior students and researchers, production management and quality control personnel should find it to be a very valuable reference book. Although cheese production has become increasingly scientific in recent years, the quality of the final product is still not totally predictable. It is not claimed that this book will provide all the answers for the cheese scientist/technologist but it does provide the most com prehensive compendium of scientific knowledge on cheese available.
CHF 115.00
Preise inkl. MwSt. und Versandkosten (Portofrei ab CHF 40.00)
V104:
Folgt in ca. 10 Arbeitstagen
Produktdetails
- ISBN: 978-0-8342-1339-5
- EAN: 9780834213395
- Produktnummer: 20754128
- Verlag: Springer Us
- Sprache: Englisch
- Erscheinungsjahr: 1999
- Seitenangabe: 592 S.
- Masse: H25.0 cm x B17.5 cm x D3.7 cm 1'189 g
- Auflage: 2nd ed. 1999
- Abbildungen: HC runder Rücken kaschiert
- Gewicht: 1189
20 weitere Werke von Patrick F. Fox:
Volume 2 Major Cheese Groups
Ebook (EPUB Format)
CHF 309.60
Volume 2 Major Cheese Groups
Ebook (PDF Format)
CHF 106.50
Volume 2 Major Cheese Groups
Ebook (PDF Format)
CHF 322.50
Volume 2 Major Cheese Groups
Ebook (PDF Format)
CHF 314.50
Bewertungen
0 von 0 Bewertungen
Anmelden
Keine Bewertungen gefunden. Seien Sie der Erste und teilen Sie Ihre Erkenntnisse mit anderen.