Fundamentals of cheese science

• Material Type: 図書
• ISBN: 1489976795; 9781489976796
• Title: Fundamentals of cheese science
• Author/Editor: Patrick F. Fox, Timothy P. Guinee, Timothy M. Cogan, Paul L.H. McSweeney.
• Edition: Second edition.
• Author Heading: Fox, P. F.
• Publication, Distribution, etc.: New York : Springer (出版)
• Publication Date: [2017]; 著作権日付 : ©2017
• Publication Date (W3CDTF): 2017
• Extent: xv, 799 pages
• Other physical details: illustrations
• Size: 25 cm
• Place of Publication (Country Code): US
• Text Language Code: eng
• Content Type: text
• Media Type: unmediated
• Carrier Type: volume
• Subject Heading: Cheese--Microbiology.; Cheesemaking.; KÄSE (KÄSEHERSTELLUNG); KÄSE-BIOLOGIE + KÄSE-MIKROBIOLOGIE; KÄSEAROMA + KÄSEGESCHMACK; MILCHZUSAMMENSETZUNG + MILCHCHEMIE + MILCHINHALTSSTOFFE (MILCHPRODUKTION); MILCH UND MILCHPRODUKTE (HUMANERNÄHRUNG); LEHRBÜCHER (DOKUMENTENTYP); CHEESE (CHEESEMAKING); FROMAGES (FABRICATION DU FROMAGE); CHEESE BIOLOGY + CHEESE MICROBIOLOGY; BIOLOGIE ET MICROBIOLOGIE DU FROMAGE; CHEESE FLAVOUR + CHEESE TASTE; ARÔME DU FROMAGE + GOÛT DU FROMAGE; MILK COMPOSITION + MILK CHEMISTRY + MILK INGREDIENTS (DAIRYING); COMPOSITION DU LAIT + CHIMIE DU LAIT + COMPOSANTS DU LAIT (PRODUCTION LAITIÈRE); MILK AND MILK PRODUCTS (HUMAN NUTRITION); LAIT ET PRODUITS LAITIERS (ALIMENTATION HUMAINE); TEXTBOOKS (DOCUMENT TYPE); MANUELS POUR L'ENSEIGNEMENT (TYPE DE DOCUMENT)
• UDC: 637.3 Q7
• LCC: SF271
• NDLC: PC71
• Target Audience: 一般
• Note (Bibliography): Includes bibliographical references and index.
• Holding library: 国立国会図書館
• Call No.: PC71-B15
• Data Provider (Database): 国立国会図書館 : 国立国会図書館蔵書; https://ndlsearch.ndl.go.jp
• Bibliographic ID (NDL): 027070799; http://id.ndl.go.jp/bib/027070799
• LC Control Number: 2016931859; https://lccn.loc.gov/2016931859
• OCLC No.: 992435804; https://www.worldcat.org/oclc/992435804
• Cataloging Rule: RDA
• Bibliographic Record Category (NDL): 211

• Contents: Cheese : historical aspects. Cheese production and consumption ; Cheese science and technologyOverview of cheese manufacture. Selection of milk ; Stan...
• Summary, etc.: This book provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's updated 22 chapters cove...