Cheese : Chemistry, Physics and Microbiology.

Cheese: Chemistry, Physics and Microbiology, Fifth Edition provides a comprehensive overview of the chemical, biochemical, microbiological, and physico-chemical aspects of cheese, taking the reader from the rennet and acid coagulation of milk to the role of cheese and related foods in addressing pub...

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Bibliographic Details

Corporate Author:	Knovel (Firm)
Other Authors:	McSweeney, Paul L. H. (Editor), Cotter, Paul D. (Editor), Everett, David W. (Editor), Govindasamy-Lucey, Rani (Editor)
Format:	eBook
Language:	English
Published:	London, United Kingdom : Academic Press, 2025.
Edition:	Fifth edition /
Subjects:	Cheese. Cheesemaking. Cheese > Varieties. Fromage. Fromage > Fabrication. Fromage > Variétés. cheese making. Electronic books.
Online Access:	Connect to the full text of this electronic book