Cheese: Chemistry, Physics and Microbiology Volume 2 Major Cheese Groups /
Autor principal: | Fox, Patrick F. (Autor) |
---|---|
Autor Corporativo: | SpringerLink (Online service) |
Formato: | eBook |
Lenguaje: | English |
Publicado: |
New York, NY :
Springer US : Imprint: Springer,
1999.
|
Edición: | 2nd ed. 1999. |
Materias: | |
Acceso en línea: | https://doi.org/10.1007/978-1-4615-2800-5 |
Ejemplares similares
-
Food Bites : The Science of the Foods We Eat /
por: Hartel, Richard W., et al.
Publicado: (2008) -
Compendium of the Microbiological Spoilage of Foods and Beverages /
Publicado: (2009) -
Beverages technology, chemistry and microbiology /
por: Varnam, A., et al.
Publicado: (1994) -
Predictive Microbiology in Foods /
por: Perez-Rodriguez, Fernando., et al.
Publicado: (2013) -
Food Microbiology Laboratory for the Food Science Student : A Practical Approach /
por: Shen, Cangliang., et al.
Publicado: (2017)