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Cheese: chemistry, physics and microbiology. Volume 1: general aspects

By: Fox, P. F [editor]Publication details: Elsevier, 2004Edition: 3rd edISBN: 012263652XSubject(s): Cheese | Food processing, food research, food technology | Dairy starter cultures | Rennet | Cheese chemistry | Cheese microbiology | Cheese texture | RheologyLOC classification: SF271
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Item type Current library Call number Copy number Status Date due Barcode
Book - Standard loan CAFRE Loughry Library SF271 FOX (Browse shelf(Opens below)) 1 Available 164443
Book - Standard loan CAFRE Loughry Library SF271 FOX (Browse shelf(Opens below)) 2 Available 190172
Book - Standard loan CAFRE Loughry Library SF271 FOX (Browse shelf(Opens below)) 3 Available 190168

Covers the principles of cheese science: the rennet and acid coagulation of milk and the properties of the resulting coagula: the microbiology and genetics of cheese starter cultures and the microbiological aspects of cheese ripening; the biochemistr

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