Name: Fundamentals of Cheese Science
Price: 2421.95 DKK
Availability: InStock
Author: Patrick F. Fox
ISBN: 9780834212602

Fundamentals of Cheese Science af Patrick F. Fox

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Hardback
8-11 hverdage
2.421,95 kr.

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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.

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Sprog:
Engelsk

ISBN:
9780834212602

Forlag:
Aspen Publishers Inc.,U.S.

Indbinding:
Hardback

Sideantal:
588

Udgivet:
29. februar 2000

Udgave:
2000

Størrelse:
178x254x33 mm.

Vægt:
3030 g.

Leveringstid: 8-11 hverdage.
Forventet levering: 20. november 2024

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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.

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