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Cheese.[electronic resource] :chemis...

Fox, P. F.

Cheese.[electronic resource] :chemistry, physics, and microbiology.[Vol. 2]

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
杜威分類號:	637/.3
書名/作者:	Cheese. : chemistry, physics, and microbiology.
其他作者:	Fox, P. F.
出版者:	Amsterdam ; : Elsevier,, 2004.
面頁冊數:	1 online resource (2 v.) : : ill.
附註:	Previous ed.: 1993.
標題:	Cheese.
標題:	Cheese - Varieties.
標題:	Cheese - Microbiology.
標題:	Fromage.
標題:	Fromage - Vari�et�es.
標題:	Fromage - Microbiologie.
ISBN:	9780122636530
ISBN:	0122636538
書目註:	Includes bibliographical references and index.
內容註:	v. 1. General aspects -- v. 2. Major cheese groups.
摘要、提要註:	The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50% of cheese production in some countries. Volume II entitled Major Cheese Groups will focus on major cheese groups which is devoted to the characteristics of the principle families of cheese. Cheese: Chemistry, Physics, and Microbiology Two-Volume Set, 3E is available for purchase as a set, and as well, so are the volumes individually. Reflects the major advances in cheese science during the last decade Produced in a new 2-color format *Illustrated with numerous figures and tables.
電子資源:	http://www.sciencedirect.com/science/book/9780122636530

Cheese.[electronic resource] :chemistry, physics, and microbiology.[Vol. 2]
Cheese.chemistry, physics, and microbiology.[Vol. 2][electronic resource] : - 3rd ed. / - Amsterdam ;Elsevier,2004. - 1 online resource (2 v.) :ill.

Previous ed.: 1993.

Includes bibliographical references and index.

v. 1. General aspects -- v. 2. Major cheese groups.

The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50% of cheese production in some countries. Volume II entitled Major Cheese Groups will focus on major cheese groups which is devoted to the characteristics of the principle families of cheese. Cheese: Chemistry, Physics, and Microbiology Two-Volume Set, 3E is available for purchase as a set, and as well, so are the volumes individually. *Reflects the major advances in cheese science during the last decade *Produced in a new 2-color format *Illustrated with numerous figures and tables.

ISBN: 9780122636530

Source: 98245:98247Elsevier Science & Technologyhttp://www.sciencedirect.comSubjects--Topical Terms:

486338
Cheese.
Index Terms--Genre/Form:

336502
Electronic books.

LC Class. No.: SF271 / .C43 2004eb

Dewey Class. No.: 637/.3

Cheese.[electronic resource] :chemistry, physics, and microbiology.[Vol. 2]
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245 0 0 $a Cheese. $n [Vol. 2] $h [electronic resource] : $b chemistry, physics, and microbiology.
250 $a 3rd ed. / $b edited by Patrick F. Fox ... [et al.].
260 $a Amsterdam ; $a London : $b Elsevier, $c 2004.
300 $a 1 online resource (2 v.) : $b ill.
500 $a Previous ed.: 1993.
504 $a Includes bibliographical references and index.
505 0 $a v. 1. General aspects -- v. 2. Major cheese groups.
520 $a The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50% of cheese production in some countries. Volume II entitled Major Cheese Groups will focus on major cheese groups which is devoted to the characteristics of the principle families of cheese. Cheese: Chemistry, Physics, and Microbiology Two-Volume Set, 3E is available for purchase as a set, and as well, so are the volumes individually. *Reflects the major advances in cheese science during the last decade *Produced in a new 2-color format *Illustrated with numerous figures and tables.
588 $a Description based on print version record.
650 0 $a Cheese. $3 486338
650 0 $a Cheese $x Varieties. $3 486339
650 0 $a Cheese $x Microbiology. $3 486340
650 6 $a Fromage. $3 486341
650 6 $a Fromage $x Vari�et�es. $3 486342
650 6 $a Fromage $x Microbiologie. $3 486343
655 4 $a Electronic books. $2 local $3 336502
700 1 $a Fox, P. F. $3 356435
776 0 8 $i Print version: $t Cheese. [Vol. 2]. $b 3rd ed. $d Amsterdam ; London : Elsevier, 2004 $z 012263652X $z 9780122636523 $w (DLC) 2004105782 $w (OCoLC)56374577
856 4 0 $3 ScienceDirect $u http://www.sciencedirect.com/science/book/9780122636530

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