Now in a fully-revised new edition, this book covers the science and technology underlying cheesemaking, as practised today in the manufacture of hard, semi-soft and soft cheeses. Emphasis is placed on the technology, and the science and technology are integrated throughout. Authors also cover research developments likely to have a commercial impact on cheesemaking in the foreseeable future within the areas of molecular genetics, advanced sensor / measurement science, chemometrics, enzymology and flavour chemistry. In order to reflect new issues and challenges that have emerged sinc Technology of Cheesemaking - A. Y. Tamime od authora A. Y. Tamime a nakladatelství za skvělé ceny na e-shopu Martinus. cz.
| Autor |
A.Y. Tamime |
| Jazyk |
anglický |
| Počet stran |
512 |
| Rok vydání |
2010 |
| Typ |
filmy |
| Nakladatelství |
John Wiley & Sons |
