Fundamentals of cheese science
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...
| Other Authors: | Fox, P. F., Guinee, T. P., Cogan, T. M., McSweeney, P. L. H., SpringerLink (Online service) |
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| Format: | eBook |
| Language: | English |
| Published: |
New York :
Springer,
[2017]
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| Physical Description: |
1 online resource (803 pages) |
| Edition: | Second edition. |
| Subjects: |
CMU Electronic Access
Electronic Resource Click Here| Location | Call Number: | Status |
|---|---|---|
| CMU Electronic Access | Available |