Fundamentals of Cheese Science
Patrick F. Fox, Paul McSweeney, Timothy M. Cogan, Timothy P. Guinee
Fundamentals of Cheese Science provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's 23 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology and biochemistry of cheese ripening, the flavor and rheology of cheese, processed cheese, cheese as a food ingredient, public health and nutritional aspects of cheese, and various methods used for the analysis of cheese. The book contains copious references to other texts and review articles. This broadly based resource is written for personnel involved in various production and quality control functions in the cheese industry, senior undergraduates, and post-graduate students.
سب زمرہ:
سال:
2000
اشاعت:
1
ناشر کتب:
Springer
زبان:
english
صفحات:
608
ISBN 10:
0834212609
ISBN 13:
9780834212602
فائل:
RAR, 30.88 MB
IPFS:
,
english, 2000
کاپی رائٹ ہولڈر کی شکایت کی وجہ سے یہ کتاب ڈاؤن لوڈ کے لیے دستیاب نہیں ہے۔
Beware of he who would deny you access to information, for in his heart he dreams himself your master
فائل کنورٹر
مزید تلاش کے نتائج
دیگر فوائد 
اہم جملے
متعلقہ بک لسٹیں
