Stock image for illustration purposes only - book cover, edition or condition may vary.
Cheese: Chemistry, Physics and Microbiology
P. F. Fox
€ 66.42
FREE Delivery in Ireland
Description for Cheese: Chemistry, Physics and Microbiology
Paperback. Num Pages: 601 pages, 23 black & white illustrations, biography. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 244 x 170 x 31. Weight in Grams: 1086.
The first edition of this book was very well received by the various groups (lecturers, students, researchers and industrialists) interested in the scientific and techno logical aspects of cheese. The initial printing was sold out faster than anticipated and created an opportunity to revise and extend the book. The second edition retains all 21 subjects from the first edition, generally revised by the same authors and in some cases expanded considerably. In addition, 10 new chapters have been added: Cheese: Methods of chemical analysis; Biochemistry of cheese ripening; Water activity and the composition of cheese; Growth and survival of pathogenic ... Read more
The first edition of this book was very well received by the various groups (lecturers, students, researchers and industrialists) interested in the scientific and techno logical aspects of cheese. The initial printing was sold out faster than anticipated and created an opportunity to revise and extend the book. The second edition retains all 21 subjects from the first edition, generally revised by the same authors and in some cases expanded considerably. In addition, 10 new chapters have been added: Cheese: Methods of chemical analysis; Biochemistry of cheese ripening; Water activity and the composition of cheese; Growth and survival of pathogenic ... Read more
Product Details
Format
Paperback
Publication date
2012
Publisher
Springer-Verlag New York Inc. United States
Number of pages
601
Condition
New
Number of Pages
601
Place of Publication
New York, NY, United States
ISBN
9781461361381
SKU
V9781461361381
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
Reviews for Cheese: Chemistry, Physics and Microbiology