Cheesemaking : From The Science To Quality Assurance, 2e édition - Couverture souple

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Couverture souple

ISBN 10 : 2743003421 ISBN 13 : 9782743003425

Editeur : TECHNIQUE & DOC, 1999

Synopsis

First published in English twelve years ago, this book quickly became a major reference worldwide. Now, revised and expanded, this unrivalled second edition reflects French know-how about traditional methods and new processes. It deals with all types of milk covering both scientific and production perspectives ranging from biochemistry and chemistry to biology, biotechnology and technology. Each topic is written by a top expert in the field taken from industry, R&D and the teaching profession. This new edition contains the most recent data on cheesemaking with the contents featuring the key issues facing the industry, namely, quality assurance, hygiene, chemical and microbial purity.

Détails de l'édition

• Éditeur: TECHNIQUE & DOC
• Date d'édition: 1999
• Langue: français
• ISBN 10: 2743003421
• ISBN 13: 9782743003425
• Reliure: Broché
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible