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(Ebook) Fundamentals of Cheese Science by Patrick F. Fox, Timothy P. Guinee, Timothy M. Cogan, Paul L. H. McSweeney (auth.) ISBN 9781489976796, 9781489976819, 1489976795, 1489976817

SKU: EBN-5674950

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4.5

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Authors:Patrick F. Fox, Timothy P. Guinee, Timothy M. Cogan, Paul L. H. McSweeney (auth.)

Pages:803 pages.

Year:2017

Editon:2

Publisher:Springer US

Language:english

File Size:22.11 MB

Format:pdf

ISBNS:9781489976796, 9781489976819, 1489976795, 1489976817

Categories: Ebooks

Product desciption

(Ebook) Fundamentals of Cheese Science by Patrick F. Fox, Timothy P. Guinee, Timothy M. Cogan, Paul L. H. McSweeney (auth.) ISBN 9781489976796, 9781489976819, 1489976795, 1489976817

This book provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's updated 22 chapters 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, the flavor and rheology of cheese, processed cheese, cheese as a food ingredient, public health and nutritional aspects of cheese, and various methods used for the analysis of cheese. The book contains copious references to other texts and review articles.

*Free conversion of into popular formats such as PDF, DOCX, DOC, AZW, EPUB, and MOBI after payment.

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