Cheese : chemistry, physics & microbiology /
Cheese: Chemistry, Physics and Microbiology, Fourth Edition, provides a comprehensive overview of the chemical, biochemical, microbiological, and physico-chemical aspects of cheese, taking the reader from rennet and acid coagulation of milk, to the role of cheese and related foods in addressing publ...
Clasificación: | Libro Electrónico |
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Otros Autores: | , , , |
Formato: | Electrónico eBook |
Idioma: | Inglés |
Publicado: |
Saint Louis :
Elsevier Science,
2017.
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Edición: | Fourth edition. |
Temas: | |
Acceso en línea: | Texto completo |