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Wiley-Blackwell Technology of Cheesemaking: Vol 6 Book
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Description
Key Features
This Wiley-Blackwell volume covers the science and technology used in the manufacture of hard, semi-soft, and soft cheeses.
The book integrates scientific principles with manufacturing technology throughout the entire text.
Content includes research developments in molecular genetics and advanced sensor and measurement science.
The text explores advancements in chemometrics, enzymology, and flavour chemistry for commercial impact.
The volume is structured to follow the specific stages of cheese manufacture in chronological order.
Product Specifications
- Brand
- Wiley-Blackwell
- Format
- hardcover
- ASIN
- 1841270377
- Domain
- Amazon UK
- Release Date
- 01 January 2001
- Listed Since
- 19 January 2007
Barcode
No barcode data available
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