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ISBN10: 0834212609, ISBN13: 9780834212602, [publisher: Springer US] Hardcover Druck auf Anfrage Neuware - Printed after ordering - Fundamentals of Cheese Science provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's 23 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology and biochemistry of cheese ripening, the flavor and rheology of cheese, processed cheese, cheese as a food ingredient, public health and nutritional aspects of cheese, and various methods used for the analysis of cheese. The book contains copious references to other texts and review articles. This broadly based resource is written for personnel involved in various production and quality control functions in the cheese industry, senior undergraduates, and post-graduate students. [Einbeck, Germany] [Publication Year: 2000]
ISBN10: 0834212609, ISBN13: 9780834212602, [publisher: Springer US] Hardcover Druck auf Anfrage Neuware - Printed after ordering - Fundamentals of Cheese Science provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's 23 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology and biochemistry of cheese ripening, the flavor and rheology of cheese, processed cheese, cheese as a food ingredient, public health and nutritional aspects of cheese, and various methods used for the analysis of cheese. The book contains copious references to other texts and review articles. This broadly based resource is written for personnel involved in various production and quality control functions in the cheese industry, senior undergraduates, and post-graduate students. [Einbeck, Germany] [Publication Year: 2000]
Hard Cover. New. New Book; Fast Shipping from UK; Not signed; Not First Edition; The Fundamentals of Cheese Science. ISBN 0834212609 9780834212602 [GB]
Fox, P. F.; McSweeney, P. L. H.; Cogan, Timothy M.; Guinee, Timothy P.
USD
307.82
Kennys Bookshop and Art Galleries Ltd. /Abebooks
ISBN10: 0834212609, ISBN13: 9780834212602, [publisher: Aspen Publishers Inc.,U.S.] Hardcover Provides coverage of the scientific aspects of cheese, emphasizing fundamental principles. This book contains 23 chapters that cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology and biochemistry of cheese ripening, and the flavor of cheese. Num Pages: 598 pages, biography. BIC Classification: TDCT. Category: (P) Professional & Vocational; (UP) Postgraduate, Research & Scholarly; (UU) Undergraduate. Dimension: 254 x 178 x 33. Weight in Grams: 1270. . 2000. Hardback. . . . . [Galway, GY, Ireland] [Publication Year: 2000]
Fox, P. F.; McSweeney, P. L. H.; Cogan, Timothy M.; Guinee, Timothy P.
USD
362.28
Kennys Bookstore /Abebooks
ISBN10: 0834212609, ISBN13: 9780834212602, [publisher: Aspen Publishers Inc.,U.S.] Hardcover Provides coverage of the scientific aspects of cheese, emphasizing fundamental principles. This book contains 23 chapters that cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology and biochemistry of cheese ripening, and the flavor of cheese. Num Pages: 598 pages, biography. BIC Classification: TDCT. Category: (P) Professional & Vocational; (UP) Postgraduate, Research & Scholarly; (UU) Undergraduate. Dimension: 254 x 178 x 33. Weight in Grams: 1270. . 2000. Hardback. . . . . Books ship from the US and Ireland. [Olney, MD, U.S.A.] [Publication Year: 2000]
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