Technology of Cheesemaking
Inbunden, Engelska, 1999
Av Australia) Law, Barry A. (Food Science Australia, Victoria, Barry A. Law
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A guide to the science utilized in the manufacture of hard, semi-soft and soft cheeses. It discusses the stages of cheese manufacture at industrial cheese plants from milk process science through curd process science, to cheese ripening science and quality assessment. It discusses molecular genetics, chemometrics, enzymology and flavor chemistry.
Produktinformation
- Utgivningsdatum1999-12-20
- Mått156 x 235 x undefined mm
- Vikt789 g
- FormatInbunden
- SpråkEngelska
- SerieSheffield Food Technology
- Antal sidor336
- FörlagTaylor & Francis Inc
- ISBN9780849397448