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Fundamentals of Cheese Science 2000 edition
Patrick F. Fox
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Fundamentals of Cheese Science 2000 edition
Patrick F. Fox
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.
588 pages, biography
| Media | Böcker Inbunden Bok (Inbunden bok med hårda pärmar och skyddsomslag) |
| Releasedatum | 29 februari 2000 |
| ISBN13 | 9780834212602 |
| Utgivare | Aspen Publishers Inc.,U.S. |
| Antal sidor | 588 |
| Mått | 178 × 254 × 33 mm · 1,22 kg |
| Språk | Engelska |
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