Paul L.H. McSweeney – författare
Visar alla böcker från författaren Paul L.H. McSweeney. Handla med fri frakt och snabb leverans.
5 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 …
Cheese
Chemistry, Physics and Microbiology
Av David W Everett, Paul D. Cotter m. fl.
E-bok, 2017
6875 kr
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Cheese: Chemistry, Physics and Microbiology, Fourth Edition, provides a comprehensive overview of the chemical, biochemical, microbiological, and physico-chemical aspects of cheese, taking the reader from rennet and acid coagulation of milk, to the role of cheese and related foods in addressing …
Cheese
Chemistry, Physics and Microbiology
Av Paul L.H. McSweeney, Paul D. Cotter m. fl.
Inbunden, 2025
3408 kr
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Cheese: Chemistry, Physics and Microbiology, Fifth Edition provides a comprehensive overview of the chemical, biochemical, microbiological, and physico-chemical aspects of cheese, taking the reader from the rennet and acid coagulation of milk to the role of cheese and related foods in addressing …
Cheese
Chemistry, Physics and Microbiology
Av Rani Govindasamy-Lucey, David W Everett m. fl.
E-bok, 2025
4318 kr
Lägg i varukorg
Cheese: Chemistry, Physics and Microbiology, Fifth Edition, provides a comprehensive overview of the chemical, biochemical, microbiological, and physico-chemical aspects of cheese, taking the reader from rennet and acid coagulation of milk, to the role of cheese and related foods in addressing …
