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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.

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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Microbiology and Biochemistry of Cheese and Fermented Milk by Barry A. Law

item 1 Microbiology and Biochemistry of Cheese and Fermented Milk by Barry A. Law

Law - Microbiology and Biochemistry of Cheese and Fermented Milk - New - L555z

item 2 Law - Microbiology and Biochemistry of Cheese and Fermented Milk - New - L555z

Microbiology and Biochemistry of Cheese and Fermented Milk. Law 9780751403466<|

item 3 Microbiology and Biochemistry of Cheese and Fermented Milk. Law 9780751403466<|

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