Handbook of Cheese Chemistry - Hardcover
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Availability:In StockContributor:Michael H. Tunick (Editor)Series:Food Chemistry, Function and Analysis #40Publish date:2023-07-28Pages:326
Language:EnglishPublisher:Royal Society of ChemistryISBN-13:9781839163098ISBN-10:1839163097UPC:9781839163098Book Category:Technology & Engineering, ScienceBook Subcategory:Food Science, Chemistry, AgricultureBook Topic:Chemistry & Biotechnology, AnalyticSize:9.30 x 6.20 x 0.90 inchesWeight:1.4506Product ID:SCP7BF2Z6Q
Handbook of Cheese Chemistry
Edited and authored by world experts, this book covers the newest areas of research into cheese manufacture and engineering, as well as the latest developments concerning properties and structure.
Language:EnglishPublisher:Royal Society of ChemistryISBN-13:9781839163098ISBN-10:1839163097UPC:9781839163098Book Category:Technology & Engineering, ScienceBook Subcategory:Food Science, Chemistry, AgricultureBook Topic:Chemistry & Biotechnology, AnalyticSize:9.30 x 6.20 x 0.90 inchesWeight:1.4506Product ID:SCP7BF2Z6Q
Publisher: Royal Society of Chemistry
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