Cheese, [Vol. 1]: chemistry, physics, and microbiology
Saved in:
| Format: | Electronic eBook |
|---|---|
| Language: | English |
| Published: |
Amsterdam
Elsevier
2004
|
| Edition: | 3rd ed. , edited by Patrick F. Fox ... [et al.] |
| Subjects: | |
| Online Access: | Volltext |
| Item Description: | Previous ed.: 1993 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. *Reflects major advances in cheese science during the last decade *Produced in a new 2-color format *Illustrated with numerous figures and tables Includes bibliographical references and index |
| Physical Description: | 1 Online-Ressource (2 v.) |
| ISBN: | 9780122636523 012263652X |
Staff View
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| 500 | |a Previous ed.: 1993 | ||
| 500 | |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. *Reflects major advances in cheese science during the last decade *Produced in a new 2-color format *Illustrated with numerous figures and tables | ||
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| 650 | 4 | |a Cheese |x Microbiology | |
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| dewey-full | 637/.3 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 637 - Processing dairy and related products |
| dewey-raw | 637/.3 |
| dewey-search | 637/.3 |
| dewey-sort | 3637 13 |
| dewey-tens | 630 - Agriculture and related technologies |
| discipline | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| edition | 3rd ed. , edited by Patrick F. Fox ... [et al.] |
| format | Electronic eBook |
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| illustrated | Not Illustrated |
| indexdate | 2024-07-10T01:18:09Z |
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| isbn | 9780122636523 012263652X |
| language | English |
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| physical | 1 Online-Ressource (2 v.) |
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| publishDate | 2004 |
| publishDateSearch | 2004 |
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| publisher | Elsevier |
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| spelling | Cheese, [Vol. 1] chemistry, physics, and microbiology 3rd ed. , edited by Patrick F. Fox ... [et al.] Amsterdam Elsevier 2004 1 Online-Ressource (2 v.) txt rdacontent c rdamedia cr rdacarrier Previous ed.: 1993 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. *Reflects major advances in cheese science during the last decade *Produced in a new 2-color format *Illustrated with numerous figures and tables Includes bibliographical references and index Fromage Fromage / Variétés Fromage / Microbiologie Cheese fast Cheese / Microbiology fast Cheese / Varieties fast Cheese Cheese Varieties Cheese Microbiology Fox, P. F. Sonstige oth http://www.sciencedirect.com/science/book/9780122636523 Verlag Volltext |
| spellingShingle | Cheese, [Vol. 1] chemistry, physics, and microbiology Fromage Fromage / Variétés Fromage / Microbiologie Cheese fast Cheese / Microbiology fast Cheese / Varieties fast Cheese Cheese Varieties Cheese Microbiology |
| title | Cheese, [Vol. 1] chemistry, physics, and microbiology |
| title_auth | Cheese, [Vol. 1] chemistry, physics, and microbiology |
| title_exact_search | Cheese, [Vol. 1] chemistry, physics, and microbiology |
| title_full | Cheese, [Vol. 1] chemistry, physics, and microbiology |
| title_fullStr | Cheese, [Vol. 1] chemistry, physics, and microbiology |
| title_full_unstemmed | Cheese, [Vol. 1] chemistry, physics, and microbiology |
| title_short | Cheese, [Vol. 1] |
| title_sort | cheese vol 1 chemistry physics and microbiology |
| title_sub | chemistry, physics, and microbiology |
| topic | Fromage Fromage / Variétés Fromage / Microbiologie Cheese fast Cheese / Microbiology fast Cheese / Varieties fast Cheese Cheese Varieties Cheese Microbiology |
| topic_facet | Fromage Fromage / Variétés Fromage / Microbiologie Cheese Cheese / Microbiology Cheese / Varieties Cheese Varieties Cheese Microbiology |
| url | http://www.sciencedirect.com/science/book/9780122636523 |
| work_keys_str_mv | AT foxpf cheesevol1chemistryphysicsandmicrobiology |