Fundamentals of Cheese Science - Couverture rigide

Fox, Patrick F.; McSweeney, Paul L. H.; Cogan, Timothy M.; Guinee, Timothy P.

9780834212602: Fundamentals of Cheese Science

Couverture rigide

ISBN 10 : 0834212609 ISBN 13 : 9780834212602

Editeur : Aspen Publishers Inc.,U.S., 2000

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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.

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�diteur: Aspen Publishers Inc.,U.S.
Date d'�dition: 2000
Langue: anglais
ISBN 10: 0834212609
ISBN 13: 9780834212602
Reliure: Reli�
Nombre de pages: 588
Coordonn�es du fabricant: non disponible
Personne responsable: CMN Printpool Inh. Mathis Neumann
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9781489976796: Fundamentals of Cheese Science

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ISBN 10 : 1489976795 ISBN 13 : 9781489976796
Editeur : Springer-Verlag New York Inc., 2016
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Fundamentals of Cheese Science

Patrick F. Fox|Paul L. H. McSweeney|Timothy M. Cogan|Timothy P. Guinee

Edit� par Springer US, 2000

ISBN 10 : 0834212609 ISBN 13 : 9780834212602

Neuf Couverture rigide

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�valuation du vendeur 5 sur 5 �toiles

Etat : New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. 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, coa. N� de r�f. du vendeur 5976677

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Fundamentals of Cheese Science

Patrick F. Fox

Edit� par Springer US Feb 2000, 2000

ISBN 10 : 0834212609 ISBN 13 : 9780834212602

Neuf Couverture rigide

impression � la demande

Vendeur : BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Allemagne

�valuation du vendeur 5 sur 5 �toiles

Buch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -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. 600 pp. Englisch. N� de r�f. du vendeur 9780834212602

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Fundamentals of Cheese Science

Patrick F. Fox

Edit� par Springer US, Springer US Feb 2000, 2000

ISBN 10 : 0834212609 ISBN 13 : 9780834212602

Neuf Couverture rigide

Vendeur : buchversandmimpf2000, Emtmannsberg, BAYE, Allemagne

�valuation du vendeur 5 sur 5 �toiles

Buch. Etat : Neu. Neuware -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.Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 600 pp. Englisch. N� de r�f. du vendeur 9780834212602

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Fundamentals of Cheese Science

Guinee, Timothy P.,Cogan, Timothy M.,McSweeney, Paul L. H.,Fox, Patrick F.

Edit� par Springer, 2000

ISBN 10 : 0834212609 ISBN 13 : 9780834212602

Ancien ou d'occasion Couverture rigide

Vendeur : HPB-Red, Dallas, TX, Etats-Unis

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Hardcover. Etat : Good. Connecting readers with great books since 1972! Used textbooks may not include companion materials such as access codes, etc. May have some wear or writing/highlighting. We ship orders daily and Customer Service is our top priority! N� de r�f. du vendeur S_425397264

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EUR 140,82

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Fundamentals of Cheese Science

Patrick F. Fox

Edit� par Springer US, 2000

ISBN 10 : 0834212609 ISBN 13 : 9780834212602

Neuf Couverture rigide

Vendeur : AHA-BUCH GmbH, Einbeck, Allemagne

�valuation du vendeur 5 sur 5 �toiles

Buch. Etat : Neu. 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. N� de r�f. du vendeur 9780834212602

Contacter le vendeur