Cheese : chemistry, physics, and microbiology.
The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50% of cheese production in some countries. Volume one is entitled General Aspects which will focus on general aspects on the principles of cheese science. This title contains up-to...
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| Other Authors | |
|---|---|
| Format | Electronic eBook |
| Language | English |
| Published |
Amsterdam ; London :
Elsevier,
©2004.
|
| Edition | 3rd ed. / |
| Subjects | |
| Online Access | Full text |
| ISBN | 9780080523439 0080523439 0080500935 9780080500935 0122636511 9780122636516 9780122636523 012263652X 0122636538 9780122636530 |
| Physical Description | 1 online resource (2 volumes) : illustrations |
Cover
| Summary: | The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50% of cheese production in some countries. Volume one is entitled General Aspects which will focus on general aspects on the principles of cheese science. This title contains up-to-date reviews of the literature on the chemical, biochemical, microbiological and physico-chemical aspects of cheese in general. Cheese: Chemistry, Physics, and Microbiology Two-Volume Set, 3E is available for purchase as a set, and as well, so are the volumes individually. |
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| Item Description: | Previous edition: 1993. |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 9780080523439 0080523439 0080500935 9780080500935 0122636511 9780122636516 9780122636523 012263652X 0122636538 9780122636530 |
| Access: | Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty |
| Physical Description: | 1 online resource (2 volumes) : illustrations |