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

MARC

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245 0 0 |a Cheese, chemistry, physics and microbiology.  |n Volume 1,  |p General aspects. 
250 |a 3rd ed. /  |b edited by Patrick F. Fox [and others]. 
260 |a Burlington :  |b Elsevier,  |c 2004. 
300 |a 1 online resource 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
505 0 |a Front Cover; Cheese: Chemistry, Physics and Microbiology; Copyright Page; Contents; Foreword; List of Contributors; Preface to the First Edition; Preface to the Second Edition; Preface to the Third Edition; Chapter 1. Cheese: An Overview; Chapter 2. Rennets: General and Molecular Aspects; Chapter 3. Rennet-induced Coagulation of Milk; Chapter 4. The Syneresis of Rennet-coagulated Curd; Chapter 5. Formation, Structural Properties and Rheology of Acid-coagulated Milk Gels; Chapter 6. Starter Cultures: General Aspects; Chapter 7. Starter Cultures: Genetics. 
505 8 |a Chapter 8. Starter Cultures: BacteriophageChapter 9. Secondary and Adjunct Cultures; Chapter 10. Salt in Cheese: Physical, Chemical and Biological Aspects; Chapter 11. Application of Membrane Separation Technology to Cheese Production; Chapter 12. The Microbiology of Cheese Ripening; Chapter 13. Raw Milk Cheeses; Chapter 14. Biochemistry of Cheese Ripening: Introduction and Overview; Chapter 15. Metabolism of Residual Lactose and of Lactate and Citrate; Ch. 
520 |a 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. 
588 0 |a Print version record. 
590 |a ProQuest Ebook Central  |b Ebook Central Academic Complete 
650 0 |a Cheese. 
650 0 |a Cheese  |x Varieties. 
650 0 |a Cheese  |x Microbiology. 
650 6 |a Fromage. 
650 6 |a Fromage  |x Variétés. 
650 6 |a Fromage  |x Microbiologie. 
650 7 |a TECHNOLOGY & ENGINEERING  |x Agriculture  |x General.  |2 bisacsh 
650 7 |a Cheese  |2 fast 
650 7 |a Cheese  |x Microbiology  |2 fast 
650 7 |a Cheese  |x Varieties  |2 fast 
700 1 |a Fox, P. F. 
700 1 |a McSweeney, Paul. 
700 1 |a Cogan, Timothy. 
758 |i has work:  |a Volume 1 General aspects Cheese (Text)  |1 https://id.oclc.org/worldcat/entity/E39PCGV6K7BRm6Rj7KDqRK9JWC  |4 https://id.oclc.org/worldcat/ontology/hasWork 
776 0 8 |i Print version:  |z 9780122636523 
856 4 0 |u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=298931  |z Texto completo 
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938 |a EBSCOhost  |b EBSC  |n 199012 
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