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Fundamentals of Cheese Science Patrick F. Fox 2000 edition
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発送予定日 年11月2日 - 年11月12日
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Fundamentals of Cheese Science
Patrick F. Fox
Provides coverage of the scientific aspects of cheese, emphasizing fundamental principles. This book contains 23 chapters that 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, and the flavor of cheese.
588 pages, biography
| メディア | 書籍 Hardcover Book (ハードカバー付きの本) |
| リリース済み | 2000年2月29日 |
| ISBN13 | 9780834212602 |
| 出版社 | Aspen Publishers Inc.,U.S. |
| ページ数 | 588 |
| 寸法 | 178 × 254 × 33 mm · 1,22 kg |
| 言語 | 英語 |
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