Description: Microbiology and Biochemistry of Cheese and Fermented Milk, Hardcover by Law, Barry A. (EDT), ISBN 0751403466, ISBN-13 9780751403466, Like New Used, Free shipping in the US An expansion of the first edition presenting research relating to the major stages of fermented dairy product manufacture. The 11 papers reflect the researchers' work with rennets, the classification and identification of important bacteria in cheese manufacturing, the microbiology of fermented milks and its physiology and biochemistry, soft and low-fat cheese flavor and texture, the control and enhancement of cheese flavor, proteolytic systems of dairy lactic acid bacteria, the molecular genetics of dairy lactic acid bacteria, and the sensory evaluation of dairy flavors. Annotation c. by Book News, Inc., Portland, Or.
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Book Title: Microbiology and Biochemistry of Cheese and Fermented Milk
Number of Pages: Xviii, 365 Pages
Publication Name: Microbiology and Biochemistry of Cheese and Fermented Milk
Language: English
Publisher: Springer
Publication Year: 1997
Subject: Food Science
Item Weight: 56.1 Oz
Type: Textbook
Author: B. A. Law
Subject Area: Technology & Engineering
Item Length: 9.3 in
Item Width: 6.1 in
Format: Hardcover