Cheese : chemistry, physics & microbiology /

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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...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: McSweeney, Paul L. H. (Editor ), Fox, Patrick F. (Editor ), Cotter, Paul (Paul D.) (Editor ), Everett, David W. (Editor )
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Saint Louis : Elsevier Science, 2017.
Edición:Fourth edition.
Temas:
Cheese.
Cheese > Microbiology.
Fromage.
Fromage > Microbiologie.
TECHNOLOGY & ENGINEERING > Agriculture > General.
Cheese
Cheese > Microbiology
Acceso en línea:Texto completo

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