Cheese: chemistry, physics and microbiology. Volume 1: general aspects
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: SF271Item 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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