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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Bibliographic Details
Call Number:Libro Electrónico
Other Authors: McSweeney, Paul L. H. (Editor), Fox, Patrick F. (Editor), Cotter, Paul (Paul D.) (Editor), Everett, David W. (Editor)
Format: Electronic eBook
Language:Inglés
Published: Saint Louis : Elsevier Science, 2017.
Edition:Fourth edition.
Subjects:
Cheese.
Cheese > Microbiology.
Fromage.
Fromage > Microbiologie.
TECHNOLOGY & ENGINEERING > Agriculture > General.
Cheese
Cheese > Microbiology
Online Access:Texto completo

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