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Fundamentals of Cheese Science

This book provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's updated 22 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology...

Detaylı Bibliyografya
Asıl Yazarlar:	Fox, Patrick F. (Yazar), Guinee, Timothy P. (Yazar), Cogan, Timothy M. (Yazar), McSweeney, Paul L. H. (Yazar)
Müşterek Yazar:	SpringerLink (Online service)
Materyal Türü:	e-Kitap
Dil:	İngilizce
Baskı/Yayın Bilgisi:	New York, NY : Springer US : Imprint: Springer, 2017.
Edisyon:	2nd ed. 2017.
Konular:	Food science. Food > Microbiology. Bacteria. Food Science. Food Microbiology.
Online Erişim:	Full-text access OPAC'ta görüntüle

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