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Fundamentals of Cheese Science Patrick F. Fox 2000 edition
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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
| Medios de comunicación | Libros Hardcover Book (Libro con lomo y cubierta duros) |
| Publicado | 29 de febrero de 2000 |
| ISBN13 | 9780834212602 |
| Editores | Aspen Publishers Inc.,U.S. |
| Páginas | 588 |
| Dimensiones | 178 × 254 × 33 mm · 1,22 kg |
| Lengua | Inglés |
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