Patrick F. Fox – författare
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21 produkter
Cheese: Chemistry, Physics and Microbiology, Volume 1
General Aspects
Av Timothy P. Guinee, Timothy M. Cogan m. fl.
E-bok, 2004
3587 kr
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The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50% of cheese production in some countries. Volume one is entitled General Aspects which will focus on general aspects on the principles of cheese science. This title contains …
Cheese: Chemistry, Physics and Microbiology, Volume 2
Major Cheese Groups
Av Timothy P. Guinee, Timothy M. Cogan m. fl.
E-bok, 2004
3667 kr
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The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50% of cheese production in some countries. Volume II entitled Major Cheese Groups will focus on major cheese groups which is devoted to the characteristics of the principle …
Advanced Dairy Chemistry Volume 2: Lipids
Av Paul L. H. McSweeney, Patrick F. Fox
E-bok, 2007
2619 kr
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The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry ) and revised in three volumes in the 1990s. The series is the leading reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, …
Advanced Dairy Chemistry
Volume 3: Lactose, Water, Salts and Minor Constituents
Av Paul L. H. McSweeney, Patrick F. Fox
Inbunden, 2009
2722 kr
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The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s. The series is the leading reference source on dairy chemistry, providing in-depth coverage of milk proteins, lipids, …
Advanced Dairy Chemistry
Volume 3: Lactose, Water, Salts and Minor Constituents
Av Patrick F. Fox, Paul L. H. McSweeney
E-bok, 2009
3577 kr
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The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s. The series is the leading reference source on dairy chemistry, providing in-depth coverage of milk proteins, lipids, …
Fundamentals of Cheese Science
Av Patrick F. Fox, Paul L. H. McSweeney m. fl.
Inbunden, 2000
2185 kr
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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 …
Cheese: Chemistry, Physics and Microbiology
Volume 2 Major Cheese Groups
Inbunden, 1999
1048 kr
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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 …
Advanced Dairy Chemistry: Volume 1: Proteins, Parts A&B
Av Paul L. H. McSweeney, Patrick F. Fox
E-bok, 2013
3306 kr
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Advanced Dairy Chemistry-l: Proteins is the first volume of the third edition of the series on advanced topics in Dairy Chemistry, which started in 1982 with the publication of Developments in Dairy Chemistry. This series of volume~ is intended to be a coordinated and authoritative treatise on …
Advanced Dairy Chemistry
Volume 1A: Proteins: Basic Aspects, 4th Edition
Av Paul L. H. McSweeney, Patrick F. Fox
Inbunden, 2013
3274 kr
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Professor Fox’s multi-volume Advanced Dairy Chemistry set was first published in four volumes in the early 1980s. A second edition came out in the early 1990s, and an updated third edition was published a decade later. The set is the leading major reference on dairy chemistry, providing in-depth …
Advanced Dairy Chemistry
Volume 1A: Proteins: Basic Aspects, 4th Edition
Av Patrick F. Fox, Paul L. H. McSweeney
E-bok, 2013
3251 kr
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Professor Fox’s multi-volume Advanced Dairy Chemistry set was first published in four volumes in the early 1980s. A second edition came out in the early 1990s, and an updated third edition was published a decade later. The set is the leading major reference on dairy chemistry, providing in-depth …
Advanced Dairy Chemistry Volume 2: Lipids
Av Patrick F. Fox, Paul L. H. McSweeney
Häftad, 2014
2189 kr
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The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s. The series is the leading reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, …
Cheese: Chemistry, Physics and Microbiology
Volume 2 Major Cheese Groups
E-bok, 2012
1268 kr
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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 …
Advanced Dairy Chemistry Volume 3
Lactose, water, salts and vitamins
E-bok, 2013
1148 kr
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This book is the third volume of Advanced Dairy Chemistry, which should be regarded as the second edition of Developments in Dairy Chemistry. Volume 1 of the series, Milk Proteins, was published in 1992 and Volume 2, Milk Lipids, in 1994. Volume 3, on lactose, water, salts and vitamins, essentially …
Fundamentals of Cheese Science
Av Patrick F. Fox, Timothy P. Guinee m. fl.
Inbunden, 2016
2496 kr
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This book provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's updated 22 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology and …
Fundamentals of Cheese Science
Av Paul L. H. McSweeney, Timothy M. Cogan m. fl.
E-bok, 2016
3148 kr
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This book provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book''s updated 22 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology …
Advanced Dairy Chemistry
Volume 1A: Proteins: Basic Aspects, 4th Edition
Av Paul L. H. McSweeney, Patrick F. Fox
Häftad, 2016
2377 kr
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Professor Fox’s multi-volume Advanced Dairy Chemistry set was first published in four volumes in the early 1980s. A second edition came out in the early 1990s, and an updated third edition was published a decade later. The set is the leading major reference on dairy chemistry, providing in-depth …
Fundamentals of Cheese Science
Av Patrick F. Fox, Timothy P. Guinee m. fl.
Häftad, 2018
2512 kr
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This book provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's updated 22 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology and …
Instant Insights: Nutritional Benefits of Milk
Av Jan Geurts, Shane V. Crowley m. fl.
Häftad, 2023
689 kr
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This collection features four peer-reviewed reviews on the nutritional benefits of milk.The first chapter highlights the important role of milk and dairy products in human diets due to the amount of energy (calories) they provide and their ability to compensate for foods in the diet with lesser …
Advanced Dairy Chemistry, Volume 2
Lipids
Av Paul L. H. McSweeney, Patrick F. Fox m. fl.
Inbunden, 2020
2459 kr
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The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s and 2000s. The series is the leading reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, …
Advanced Dairy Chemistry, Volume 2
Lipids
Av James A. O'Mahony, Patrick F. Fox m. fl.
E-bok, 2020
2006 kr
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The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s and 2000s. The series is the leading reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, …
Advanced Dairy Chemistry, Volume 2
Lipids
Av Paul L. H. McSweeney, Patrick F. Fox m. fl.
Häftad, 2021
1567 kr
Lägg i varukorg
The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s and 2000s. The series is the leading reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, …
