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Cheese : chemistry, physics, and microbiology.
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...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Amsterdam ; London :
Elsevier,
©2004.
|
| Edición: | 3rd ed. / |
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 020 | |a 9780080500935 |q (electronic bk.) | ||
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| 020 | |a 9780122636516 |q (set) | ||
| 020 | |a 9780122636523 |q (v. 1) | ||
| 020 | |a 012263652X |q (v. 1) | ||
| 020 | |a 0122636538 |q (v. 2) | ||
| 020 | |a 9780122636530 |q (v. 2) | ||
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| 035 | |a (OCoLC)190811217 |z (OCoLC)441772521 |z (OCoLC)551964791 | ||
| 037 | |b Knovel Corporation |n http://www.knovel.com | ||
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| 072 | 7 | |a TP |2 lcco | |
| 082 | 0 | 4 | |a 637/.3 |2 22 |
| 049 | |a UAMI | ||
| 245 | 0 | 0 | |a Cheese : |b chemistry, physics, and microbiology. |
| 250 | |a 3rd ed. / |b edited by Patrick F. Fox [and others]. | ||
| 260 | |a Amsterdam ; |a London : |b Elsevier, |c ©2004. | ||
| 300 | |a 1 online resource (2 volumes) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 500 | |a Previous edition: 1993. | ||
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a v. 1. General aspects -- v. 2. Major cheese groups. | |
| 588 | 0 | |a Print version record. | |
| 520 | |a 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. | ||
| 590 | |a Knovel |b ACADEMIC - Food Science | ||
| 650 | 0 | |a Cheese. | |
| 650 | 0 | |a Cheese |x Varieties. | |
| 650 | 0 | |a Cheese |x Microbiology. | |
| 650 | 1 | 2 | |a Cheese |
| 650 | 1 | 2 | |a Cheese |x microbiology |
| 650 | 6 | |a Fromage. | |
| 650 | 6 | |a Fromage |x Variétés. | |
| 650 | 6 | |a Fromage |x Microbiologie. | |
| 650 | 7 | |a Cheese. |2 fast |0 (OCoLC)fst00852728 | |
| 650 | 7 | |a Cheese |x Microbiology. |2 fast |0 (OCoLC)fst00852734 | |
| 650 | 7 | |a Cheese |x Varieties. |2 fast |0 (OCoLC)fst00852743 | |
| 700 | 1 | |a Fox, P. F. | |
| 776 | 0 | 8 | |i Print version: |t Cheese. |b 3rd ed. |d Amsterdam ; London : Elsevier, ©2004 |z 012263652X |w (DLC) 2004105782 |w (OCoLC)56374577 |
| 856 | 4 | 0 | |u https://appknovel.uam.elogim.com/kn/resources/kpCCPME001/toc |z Texto completo |
| 938 | |a Askews and Holts Library Services |b ASKH |n AH23084912 | ||
| 938 | |a ProQuest MyiLibrary Digital eBook Collection |b IDEB |n 90283 | ||
| 938 | |a YBP Library Services |b YANK |n 2613822 | ||
| 994 | |a 92 |b IZTAP | ||