Now in a fully-revised new edition, this book covers the science and technology underlying cheesemaking, as practised today in the manufacture of hard, semi-soft and soft cheeses. Emphasis is placed on the technology, and the science and technology are integrated throughout. Authors also cover research developments likely to have a commercial impact on cheesemaking in the foreseeable future within the areas of molecular genetics, advanced sensor / measurement science, chemometrics, enzymology and... Celý popis
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Technology of Cheesemaking - A.Y. Tamime
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Popis
Now in a fully-revised new edition, this book covers the science and technology underlying cheesemaking, as practised today in the manufacture of hard, semi-soft and soft cheeses. Emphasis is placed on the technology, and the science and technology are integrated throughout. Authors also cover research developments likely to have a commercial impact on cheesemaking in the foreseeable future within the areas of molecular genetics, advanced sensor / measurement science, chemometrics, enzymology and flavour chemistry. In order to reflect new issues and challenges that have emerged sinc
Parametry
Rok vydání | 2010 |
Autor | A.Y. Tamime |
Počet stran | 512 |
Výrobce | John Wiley and Sons Ltd |
Vazba | Pevná |
Jazyk | anglické |
Váha | 1022 gramů |
ISBN | 1405182989 |