Cheese : chemistry, physics and microbiology

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Cheese : chemistry, physics and microbiology. 4th ed

フォーマット:

図書

責任表示:

edited by Paul L.H. McSweeney ... [et al.]

言語:

英語

出版情報:

London ; San Diego : Academic Press, an imprint of Elsevier, 2017

形態:

2 v. ; 29 cm

著者名:

書誌ID:

BB24600488

ISBN:

9780124170124 [0124170129] (: set)

9780124201040 [0124201040] (v. 1)

9780124201033 [0124201032] (v. 2)

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詳細

主題:	Cheese; Cheese--Varieties; Cheesemaking
分類・件名:	NDC8 : 648.18 DC23 : 637.3 LCSH : Cheese LCSH : Cheesemaking LCSH : Cheese -- Varieties
注記:	Other editors: Patrick F. Fox, Paul D. Cotter, David W. Everett Previous ed.: London ; Oxford ; San Diego : Elsevier Academic Press , 2004 v. 1. General aspects -- v. 2. Cheese technology and major cheese groups Includes bibliographical references and index
TTLL:	eng

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