Fundamentals of Cheese Science - Patrick F. Fox - Books - Aspen Publishers Inc.,U.S. - 9780834212602 - February 29, 2000
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Patrick F. Fox
Fundamentals of Cheese Science 2000 edition

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Provides coverage of the scientific aspects of cheese, emphasizing fundamental principles. This book contains 23 chapters that 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, and the flavor of cheese.

588 pages, biography

Media Books     Hardcover Book   (Book with hard spine and cover)
Released February 29, 2000
ISBN13 9780834212602
Publishers Aspen Publishers Inc.,U.S.
Pages 588
Dimensions 178 × 254 × 33 mm   ·   1.22 kg
Language English  
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