Cheese: Chemistry, Physics and Microbiology - Tapa dura

 
9780122636516: Cheese: Chemistry, Physics and Microbiology
Tapa dura
ISBN 10: 0122636511 ISBN 13: 9780122636516
Editorial: Academic Press Inc, 2004

Sinopsis

The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50 per cent of cheese production in some countries. This third edition of the highly successful two-volume work on the scientific aspects of "Cheese: Chemistry, Physics, and Microbiology" is available in two volumes entitled "General Aspects" and "Major Cheese Groups". This title contains up-to-date reviews of the literature on the chemical, biochemical, microbiological and physico-chemical aspects of cheese in general. Volume one will focus on general aspects on the principles of cheese science, while volume two focuses on major cheese groups which is devoted to the characteristics of the principle families of cheese. "Cheese: Chemistry, Physics, and Microbiology Two-Volume Set" is available for purchase as a set, and as well, so are the volumes individually. Extensive referencing gives further exploration on related cheese topics. Produced in a new 2-color format, it is illustrated with numerous figures and tables.

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Acerca del autor

Edited by Patrick F. Fox, Paul McSweeney, Timothy Cogan and Timothy Guinee

"Sobre este título" puede pertenecer a otra edición de este libro.

Editorial
Academic Press Inc
Año de publicación
2004
Idioma
Inglés
ISBN 10 
0122636511
ISBN 13 
9780122636516
Encuadernación
Tapa dura
Número de edición
3
Número de páginas
1056
Editor
Fox Professor Patrick F., Cogan Timothy M., Guinee Timothy, McSweeney Paul
Contacto del fabricante
no disponible
Persona responsable
Yeepin GmbH
492000000000
sunshine12232@outlook.com

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Alemania