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Cheese Vol 1
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Cheese Vol 1 Hardcover - 1995

by Fox; P. F. Fox (Editor)


From the publisher

1.Cheese: An Overview.- 2.General and Molecular Aspects of Rennets.- 3.The Enzymatic Coagulation of Milk.- 4.Secondary (Non-enzymatic) Phase of Rennet Coagulation and Post-Coagulation Phenomena.- 5.The Syneresis of Curd.- 6.Cheese Starter Cultures.- 7.Salt in Cheese: Physical, Chemical and Biological Aspects.- 8.Cheese Rheology.- 9.Cheese: Methods of Chemical Analysis.- 10.Biochemistry of Cheese Ripening.- 11.Water Activity in Cheese in Relation to Composition, Stability and Safety.- 12.Growth and Survival of Undesirable Bacteria in Cheese.- 13.Application of Membrane Separation Technology to Cheese Production.- 14.Acceleration of Cheese Ripening.- 15.Nutritional Aspects of Cheese.

First line

Cheese is the generic name for a group of fermented milk-based food products, produced in a great range of flavours and forms throughout the world.

Details

  • Title Cheese Vol 1
  • Author Fox; P. F. Fox (Editor)
  • Binding Hardcover
  • Edition Second Edition
  • Pages 616
  • Volumes 1
  • Language ENG
  • Publisher Aspen Publishers, London
  • Date 1995-12-31
  • Illustrated Yes
  • ISBN 9780412535000 / 0412535009
  • Weight 2.58 lbs (1.17 kg)
  • Dimensions 9.61 x 6.69 x 1.31 in (24.41 x 16.99 x 3.33 cm)
  • Library of Congress Catalog Number 92042748
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CHEESE: Chemistry, Physics and Microbiology (Volume 1 - General Aspects)

CHEESE: Chemistry, Physics and Microbiology (Volume 1 - General Aspects)

by Fox, P.F. (Editor)

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Hardcover
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9780412535000 / 0412535009
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London: Chapman and Hall. Good with no dust jacket. 1993. Second Edition. Hardcover. 0-412-53500-9 . White coated paper boards with green lettering, illustrated.; 6-1/2" x 9-3/4"; xii, 601 pp; Boards lightly soiled, bumped/worn at corners. Solid hinges. Flourescent highlighting throughout the chapter on Biochemistry Cheese Ripening, scattered highlighting elsewhere, prior owner named inked out on FFEP. .
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Cheese:Chemistry, Physics and Microbiology, Vol. 1, General Aspects
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Cheese:Chemistry, Physics and Microbiology, Vol. 1, General Aspects

by Fox

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9780412535000 / 0412535009
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Springer. Used - Good. Ships from UK in 48 hours or less (usually same day). Your purchase helps support Sri Lankan Children's Charity 'The Rainbow Centre'. Ex-library, so some stamps and wear, but in good overall condition. 100% money back guarantee. We are a world class secondhand bookstore based in Hertfordshire, United Kingdom and specialize in high quality textbooks across an enormous variety of subjects. We aim to provide a vast range of textbooks, rare and collectible books at a great price. Our donations to The Rainbow Centre have helped provide an education and a safe haven to hundreds of children who live in appalling conditions. We provide a 100% money back guarantee and are dedicated to providing our customers with the highest standards of service in the bookselling industry.
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Cheese: General Aspects v. 1: Chemistry, Physics and Microbiology
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Cheese: General Aspects v. 1: Chemistry, Physics and Microbiology

by Fox, P. F.

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ISBN 10 / ISBN 13
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Cheese:Chemistry, Physics and Microbiology, Vol. 1, General Aspects
Stock Photo: Cover May Be Different

Cheese:Chemistry, Physics and Microbiology, Vol. 1, General Aspects

by Fox; Fox, P F [Editor]

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  • Hardcover
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New
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Hardcover
ISBN 10 / ISBN 13
9780412535000 / 0412535009
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Springer. hardcover. New. 7x1x10. Brand New Book in Publishers original Sealing
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