Pastāsti draugiem par šo preci:
Cheese: Chemistry, Physics and Microbiology 5. izdevums
Cheese: Chemistry, Physics and Microbiology
| Mediji | Cits N/A (Nezināms formāts) |
| Izlaists | 2025. gada 2. septembris |
| ISBN13 | 9780443159565 |
| Izdevniecība | Elsevier Science Publishing Co Inc |
| Lapas | 1296 |
| Izmēri | 219 × 286 × 39 mm · 1,95 kg |
| Redaktors | Cotter, Paul D. (Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland; APC Microbiome Ireland, VistaMilk and Food Health Ireland Research Centres; SeqBiome Ltd.) |
| Redaktors | Everett, David W (Riddet Institute, Palmerston North, New Zealand) |
| Redaktors | Govindasamy-Lucey, Rani (Distinguished Scientist, Cheese Research Wisconsin Center for Dairy Research (CDR) University of Wisconsin-Madison) |
| Redaktors | McSweeney, Paul L.H. (Professor of Food Chemistry, Department of Food and Nutritional Sciences, University College Cork, Ireland) |
