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Fundamentals of Cheese Science 在线电子书 pdf 下载 txt下载 epub 下载 mobi 下载 2024

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Patrick F. Fox 作者

Springer

译者

2000-02 出版日期

608 页数

USD 195.00 价格

Hardcover

丛书系列

9780834212602 图书编码

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Fundamentals of Cheese Science 在线电子书 epub 下载 mobi 下载 pdf 下载 txt 下载 2024

Fundamentals of Cheese Science 在线电子书 pdf 下载 txt下载 epub 下载 mobi 下载 2024

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Fundamentals of Cheese Science 在线电子书 pdf 下载 txt下载 epub 下载 mobi 在线电子书下载

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Fundamentals of Cheese Science provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's 23 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. This broadly based resource is written for personnel involved in various production and quality control functions in the cheese industry, senior undergraduates, and post-graduate students.

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