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Viac informácií o knihe Fundamentals of Cheese Science

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• Anotácia kniha
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Nákupom získate 778 bodov

Anotácia knihy

This book provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's updated 22 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.

Parametre knihy

Zaradenie knihy Knihy po anglicky Mathematics & science Biology, life sciences Microbiology (non-medical)

• Celý názov: Fundamentals of Cheese Science
• Autor: PATRICK F. FOX
• Jazyk: Angličtina
• Väzba: Brožovaná
• Počet strán: 799
• EAN: 9781493979493
• ISBN: 9781493979493
• ID: 19735953
• Nakladateľ: Springer-Verlag New York Inc.
• Hmotnosť: 1229 g
• Rozmery: 235 × 155 × 235 mm
• Dátum vydania: 09. June 2018

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