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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Bibliographic Details
Other Authors: Fox, P. F.
Format: eBook
Language: English
Published: Amsterdam ; London : Elsevier, ©2004.
Edition: 3rd ed. /
Subjects:
Cheese.
Cheese > Varieties.
Cheese > Microbiology.
elektronické knihy
electronic books
ISBN: 9780080523439
0080523439
0080500935
9780080500935
0122636511
9780122636516
9780122636523
012263652X
0122636538
9780122636530
Physical Description: 1 online resource (2 volumes) : illustrations

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Table of contents

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006 m o d
007 cr cn|||||||||
008 080115s2004 ne a ob 001 0 eng d
040 |a KNOVL  |b eng  |e pn  |c KNOVL  |d OCLCQ  |d MERUC  |d COO  |d MHW  |d IDEBK  |d OCLCQ  |d KNOVL  |d OCLCF  |d KNOVL  |d YDXCP  |d OCLCQ  |d CASUM  |d OCLCO  |d MERER  |d OCLCO  |d OCLCQ  |d OCLCA  |d CEF  |d RRP  |d WYU  |d UKAHL  |d OCLCQ  |d OCLCO  |d OCLCQ  |d OCLCO  |d OCLCL  |d SXB 
020 |a 9780080523439  |q (electronic bk.) 
020 |a 0080523439  |q (electronic bk.) 
020 |a 0080500935  |q (electronic bk.) 
020 |a 9780080500935  |q (electronic bk.) 
020 |a 0122636511  |q (set) 
020 |a 9780122636516  |q (set) 
020 |a 9780122636523  |q (v. 1) 
020 |a 012263652X  |q (v. 1) 
020 |a 0122636538  |q (v. 2) 
020 |a 9780122636530  |q (v. 2) 
035 |a (OCoLC)190811217  |z (OCoLC)441772521  |z (OCoLC)551964791 
245 0 0 |a Cheese :  |b chemistry, physics, and microbiology. 
250 |a 3rd ed. /  |b edited by Patrick F. Fox [and others]. 
260 |a Amsterdam ;  |a London :  |b Elsevier,  |c ©2004. 
300 |a 1 online resource (2 volumes) :  |b illustrations 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
500 |a Previous edition: 1993. 
504 |a Includes bibliographical references and index. 
505 0 |a v. 1. General aspects -- v. 2. Major cheese groups. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
520 |a 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. 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Cheese. 
650 0 |a Cheese  |x Varieties. 
650 0 |a Cheese  |x Microbiology. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Fox, P. F. 
776 0 8 |i Print version:  |t Cheese.  |b 3rd ed.  |d Amsterdam ; London : Elsevier, ©2004  |z 012263652X  |w (DLC) 2004105782  |w (OCoLC)56374577 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpCCPME001/cheese-chemistry-physics?kpromoter=marc  |y Full text 

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