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Microbiology and Biochemistry of Cheese and Fermented Milk B a Law 2nd Ed. 1997 edition
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Microbiology and Biochemistry of Cheese and Fermented Milk
B a Law
Brings together information on a wide range of fermented dairy products. This book takes particular account of the profound influence that modern biotechnological sciences are having on the traditional biotechnology of dairy fermentations. It is suitable for dairy scientists, food chemists, dairy microbiologists and biotechnologists.
365 pages, biography
| Mediji | Grāmatas Hardcover Book (Grāmata ar cieto muguriņu un vāku) |
| Izlaists | 1997. gada 31. jūlijs |
| ISBN13 | 9780751403466 |
| Izdevēji | Chapman and Hall |
| Lapas | 365 |
| Izmēri | 155 × 235 × 22 mm · 716 g |
| Valoda | Angļu |
| Redaktors | Law, Barry A. |
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