Cheese, [Vol. 2]: chemistry, physics, and microbiology
Gespeichert in:
| Format: | Elektronisch E-Book |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Amsterdam
Elsevier
2004
|
| Ausgabe: | 3rd ed. , edited by Patrick F. Fox ... [et al.] |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Beschreibung: | 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 II entitled Major Cheese Groups will focus on major cheese groups which is devoted to the characteristics of the principle families of cheese. 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 the 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 |
| Beschreibung: | 1 Online-Ressource (2 v.) |
| ISBN: | 9780122636530 0122636538 |
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| 245 | 1 | 0 | |a Cheese, [Vol. 2] |b chemistry, physics, and microbiology |
| 250 | |a 3rd ed. , edited by Patrick F. Fox ... [et al.] | ||
| 264 | 1 | |a Amsterdam |b Elsevier |c 2004 | |
| 300 | |a 1 Online-Ressource (2 v.) | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b c |2 rdamedia | ||
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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 II entitled Major Cheese Groups will focus on major cheese groups which is devoted to the characteristics of the principle families of cheese. 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 the major advances in cheese science during the last decade *Produced in a new 2-color format *Illustrated with numerous figures and tables | ||
| 500 | |a Includes bibliographical references and index | ||
| 650 | 4 | |a Fromage | |
| 650 | 4 | |a Fromage / Variétés | |
| 650 | 4 | |a Fromage / Microbiologie | |
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| 650 | 7 | |a Cheese / Varieties |2 fast | |
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| 650 | 4 | |a Cheese |x Varieties | |
| 650 | 4 | |a Cheese |x Microbiology | |
| 700 | 1 | |a Fox, P. F. |e Sonstige |4 oth | |
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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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| id | DE-604.BV042313638 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T01:18:09Z |
| institution | BVB |
| isbn | 9780122636530 0122636538 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-027750629 |
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| physical | 1 Online-Ressource (2 v.) |
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| publishDate | 2004 |
| publishDateSearch | 2004 |
| publishDateSort | 2004 |
| publisher | Elsevier |
| record_format | marc |
| spelling | Cheese, [Vol. 2] 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 II entitled Major Cheese Groups will focus on major cheese groups which is devoted to the characteristics of the principle families of cheese. 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 the 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/9780122636530 Verlag Volltext |
| spellingShingle | Cheese, [Vol. 2] 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. 2] chemistry, physics, and microbiology |
| title_auth | Cheese, [Vol. 2] chemistry, physics, and microbiology |
| title_exact_search | Cheese, [Vol. 2] chemistry, physics, and microbiology |
| title_full | Cheese, [Vol. 2] chemistry, physics, and microbiology |
| title_fullStr | Cheese, [Vol. 2] chemistry, physics, and microbiology |
| title_full_unstemmed | Cheese, [Vol. 2] chemistry, physics, and microbiology |
| title_short | Cheese, [Vol. 2] |
| title_sort | cheese vol 2 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/9780122636530 |
| work_keys_str_mv | AT foxpf cheesevol2chemistryphysicsandmicrobiology |