Cheese, chemistry, physics and microbiology. Volume 1, General aspects.

This exciting new third edition contains comprehensive and up-to-date reviews of the literature on the chemical, biochemical, microbiological and physico-chemical aspects of cheese.

Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Fox, P. F., McSweeney, Paul, Cogan, Timothy
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Burlington : Elsevier, 2004.
Edición:3rd ed. /
Temas:
Cheese.
Cheese > Varieties.
Cheese > Microbiology.
Fromage.
Fromage > Variétés.
Fromage > Microbiologie.
TECHNOLOGY & ENGINEERING > Agriculture > General.
Cheese
Cheese > Microbiology
Cheese > Varieties
Acceso en línea:Texto completo
Descripción
Sumario:This exciting new third edition contains comprehensive and up-to-date reviews of the literature on the chemical, biochemical, microbiological and physico-chemical aspects of cheese.
Descripción Física:1 online resource
ISBN:9780080500935
0080500935

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