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Bücher Englische Bücher Wissen & Bildung Naturwissenschaft, Medizin, Informatik, Technik Biologie Mikrobiologie Cheese: Chemistry, Physics and Microbiology
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Cheese: Chemistry, Physics and Microbiology
Patrick F. Fox (Gebundene Ausgabe, Englisch)
★★★★★
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Beschreibung
The first edition of this book was very well received by the various groups (lecturers, students, researchers and industrialists) interested in the scientific and techno logical aspects of cheese. The initial printing was sold out faster than anticipated and created an opportunity to revise and extend tht; baok. The second edition retains all 21 subjects from the first edition, generally revised… by the same authors and in some cases expanded considerably. In addition, 10 new chapters have been added: Cheese: Methods of chemical analysis; Biochemistry of cheese ripening; Water activity and the composition of cheese; Growth and survival of pathogenic and other undesirable microorganisms in cheese; Mem brane processes in cheese technology, in Volume 1 and North-European varieties; Cheeses of the former USSR; Mozzarella and Pizza cheese; Acid-coagulated cheeses and Cheeses from sheep's and goats' milk in Volume 2. These new chapters were included mainly to fill perceived deficiencies in the first edition. The book provides an in-depth coverage of the principal scientific and techno logical aspects of cheese. While it is intended primarily for lecturers, senior students and researchers, production management and quality control personnel should find it to be a very valuable reference book. Although cheese production has become increasingly scientific in recent years, the quality of the final product is still not totally predictable. It is not claimed that this book will provide all the answers for the cheese scientist/technologist but it does provide the most com prehensive compendium of scientific knowledge on cheese available. Dieses Produkt haben wir gerade leider nicht auf Lager.
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Technische Daten
Erscheinungsdatum
28.02.1999
Sprache
Englisch
EAN
9780834213395
Herausgeber
Springer US
Sonderedition
Nein
Autor
Patrick F. Fox
Seitenanzahl
577
Auflage
2
Einbandart
Gebundene Ausgabe
Buch Untertitel
Volume 2 Major Cheese Groups
Schlagwörter
biochemistry, chemistry, microbiology, microorganism, rheology
Thema-Inhalt
PSG - Mikrobiologie (nicht-medizinisch)
TBC - Ingenieurswesen, Maschinenbau allgemein
PSA - Biowissenschaften, allgemein
GT - Interdisziplinäre Studien
P - Mathematik und Naturwissenschaften
PB - Mathematik
Höhe
244 mm
Breite
17 cm
Hersteller: Humana, Europaplatz 3, Heidelberg, Deutschland, 69115, ProductSafety@springernature.com, Springer Nature Customer Service Center GmbH
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