Technology of Cheesemaking, Second Edition (Society of Dairy Technology series)
Barry A. Law, Adnan Y. Tamime
Now in a fully-revised and updated second edition, this book covers the science and technology underlying cheesemaking as practised today in the manufacture of hard, semi-soft and mould-ripened cheeses. Including three new chapters on milk handling prior to cheesemaking; packaging; and major advances in the control of the end user properties of cheese using key manufacturing parameters and variables. Overall, the volume provides process technologists, product development specialists, ingredients suppliers, research and development scientists and quality assurance personnel with a complete reference to cheese technology, set against the background of its physical, chemical and biological scientific base.
წელი:
2010
გამოცემა:
Kindle
გამომცემლობა:
Independely Published
ენა:
english
გვერდები:
239
ISBN 10:
1405182989
ISBN 13:
9781405182980
ფაილი:
PDF, 4.32 MB
IPFS:
,
english, 2010
Amazon 
Barnes & Noble 
Bookshop.org
გსურთ დაამატოთ წიგნის მაღაზია? დაგვიკავშირდით support@z-lib.do-ით
ფაილების კონვერტაცია
ძიების მეტი შედეგი
სხვა უპირატესობები 
საკვანძო ფრაზები
დაკავშირებული კოლექციები
