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Microbiology and Biochemistry of Cheese and Fermented Milk by B. A. Law (1997, Hardcover)
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Rennets: Their Role In Milk Coagulation And Cheese Ripening. Flavor and Texture in Soft Cheese. Flavor and Texture in Cheese. Cheese and Milk Flavor Chemistry. Enzymology of Dairy Lactic Acid Bacteria.
- Buy it nowMicrobiology and Biochemistry of Cheese and Fermented Milk by Barry A. Law
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About this product
Product Identifiers
PublisherSpringer
ISBN-100751403466
ISBN-139780751403466
eBay Product ID (ePID)87864297
Product Key Features
Number of PagesXviii, 365 Pages
Publication NameMicrobiology and Biochemistry of Cheese and Fermented Milk
LanguageEnglish
Publication Year1997
SubjectFood Science
TypeTextbook
AuthorB. A. Law
Subject AreaTechnology & Engineering
FormatHardcover
Dimensions
Item Weight56.1 oz.
Item Length9.3 in
Item Width6.1 in
Additional Product Features
Edition Number2
Intended AudienceScholarly & Professional
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