Timothy M. Cogan – författare

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6 produkter

1. 

   Cheese: Chemistry, Physics and Microbiology, Volume 1

   General Aspects

   Av Timothy P. Guinee, Timothy M. Cogan m. fl.

   E-bok, 2004

   3587 kr

   Lägg i varukorg

   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 …

2. 

   Cheese: Chemistry, Physics and Microbiology, Volume 2

   Major Cheese Groups

   Av Timothy P. Guinee, Timothy M. Cogan m. fl.

   E-bok, 2004

   3667 kr

   Lägg i varukorg

   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 …

3. 

   Fundamentals of Cheese Science

   Av Patrick F. Fox, Paul L. H. McSweeney m. fl.

   Inbunden, 2000

   2179 kr

   Lägg i varukorg

   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 …

4. 

   Fundamentals of Cheese Science

   Av Patrick F. Fox, Timothy P. Guinee m. fl.

   Inbunden, 2016

   2505 kr

   Lägg i varukorg

   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 …

5. 

   Fundamentals of Cheese Science

   Av Paul L. H. McSweeney, Timothy M. Cogan m. fl.

   E-bok, 2016

   3148 kr

   Lägg i varukorg

   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 …

6. 

   Fundamentals of Cheese Science

   Av Patrick F. Fox, Timothy P. Guinee m. fl.

   Häftad, 2018

   2505 kr

   Lägg i varukorg

   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 …