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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 |
MARC
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| 020 | |a 9780122636523 | ||
| 020 | |a 012263652X | ||
| 035 | |a (OCoLC)162572304 | ||
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| 082 | 0 | 4 | |a 637/.3 |2 22 |
| 245 | 0 | 0 | |a Cheese. |n [Vol. 1] : |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 | ||
| 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. *Reflects major advances in cheese science during the last decade *Produced in a new 2-color format *Illustrated with numerous figures and tables. | ||
| 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. | |
| 650 | 0 | |a Cheese. | |
| 650 | 0 | |a Cheese |x Varieties. | |
| 650 | 0 | |a Cheese |x Microbiology. | |
| 650 | 2 | |a Cheese |0 (DNLM)D002611 | |
| 650 | 6 | |a Fromage. |0 (CaQQLa)201-0007856 | |
| 650 | 6 | |a Fromage |x Vari�et�es. |0 (CaQQLa)201-0038781 | |
| 650 | 6 | |a Fromage |x Microbiologie. |0 (CaQQLa)201-0245035 | |
| 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. [Vol. 1]. |b 3rd ed. |d Amsterdam ; London : Elsevier, 2004 |z 012263652X |z 9780122636523 |w (DLC) 2004105782 |w (OCoLC)56374577 |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780122636523 |z Texto completo |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/bookseries/1874558X/1 |z Texto completo |