Cover Image

Cheese : chemistry, physics & microbiology /

Show other versions (1)

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

Full description

Bibliographic Details
Corporate Author: ScienceDirect (Online service)
Other Authors: McSweeney, Paul L. H. (Editor), Fox, Patrick F. (Editor), Cotter, Paul (Paul D.) (Editor), Everett, David W. (Editor)
Format: eBook
Language:English
Published: Saint Louis : Elsevier Science, 2017.
Edition:Fourth edition.
Subjects:
Cheese.
Cheese > Microbiology.
Fromage.
Fromage > Microbiologie.
TECHNOLOGY & ENGINEERING > Agriculture > General.
Cheese
Cheese > Microbiology
Electronic books.
Online Access:Connect to the full text of this electronic book

Internet

Connect to the full text of this electronic book

Available Online

Holdings details from Available Online
Call Number: SF271 .C43 2017eb
 
Call Number Status Get It
SF271 .C43 2017eb Available