Cheese: Chemistry, Physics and Microbiology, Volume 2

1,273.03 LEI

1,414.48 LEI

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Description

The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50% of cheese production in some countries.

Volume II entitled Major Cheese Groups will focus on major cheese groups which is devoted to the characteristics of the principle families of cheese.

Cheese: Chemistry, Physics, and Microbiology Two-Volume Set, Third Edition is available for purchase as a set, and as well, so are the volumes individually.

Details

ISBN: 9780122636530
Authors: Patrick F. Fox, Paul L.H. McSweeney, Timothy M. Cogan, Timothy P. Guinee
Language: Română
Publication Year: 2004
Format: Hardcover
Publisher: Elsevier Science
Pages: 456
Weight: 1560gr

Sold By: Prior Books Total Items: 42608

Artă

Biologie moleculară, celulară și a dezvoltării

Crime real

Educație RO

Metode în enzimologie

Muzică

Non-ficțiune pentru copii

Soluții Clinice DE

Cheese: Chemistry, Physics and Microbiology, Volume 2

1,273.03 LEI

1,414.48 LEI

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