دانلود کتاب Fundamentals of Cheese Science

Name: Fundamentals of Cheese Science
Availability: InStock
Author: Patrick F. Fox
ISBN: 9781489976819,9781489976796

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

عنوان فارسی: اصول علم پنیر
ناشر: Springer US
سال: 2017
ویرایش: 2
زبان: انگلیسی
تعداد صفحه (نسخه چاپی - نسخه الکترونیکی): XV, 799-80
شابک: 9781489976819,9781489976796
نوع فایل: PDF دانلود نرم افزار مطالعه
حجم: 22.11 مگابایت

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جزییات کتاب

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.