Cargando…
Cheese. chemistry, physics, and microbiology. [Vol. 1] :
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 Texto completo |
| Sumario: | 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 in a new 2-color format *Illustrated with numerous figures and tables. |
|---|---|
| Notas: | Previous edition: 1993. |
| Descripción Física: | 1 online resource (2 volumes) : illustrations |
| Bibliografía: | Includes bibliographical references and index. |
| ISBN: | 9780122636523 012263652X |