Help
Help
図書

Handbook of cheese chemistry (Food chemistry, function and analysis ; no. 40)

Icons representing 図書

Handbook of cheese chemistry

(Food chemistry, function and analysis ; no. 40)

Call No. (NDL)
PC71-D15
Bibliographic ID of National Diet Library
032872774
Material type
図書
Author
edited by Michael H. Tunick
Publisher
Royal Society of Chemistry
Publication date
[2023]
Material Format
Paper
Capacity, size, etc.
xv, 310 pages ; 24 cm
NDC
-
View All

Notes on use

Other physical details：

illustrations (some color)

Detailed bibliographic record

Contents：

Introduction to cheese chemistry / Michael H. Tunick, Young W. ParkCoagulants and starter cultures / Ian B. PowellNonstarter lactic acid bacteria in c...

Search by Bookstore

Search by Bookstore

Holdings of Libraries in Japan

This page shows libraries in Japan other than the National Diet Library that hold the material.

List of Cooperating Institutions and Databases

Please contact your local library for information on how to use materials or whether it is possible to request materials from the holding libraries.

other

  • CiNii Research

    Search Service
    Paper
    You can check the holdings of institutions and databases with which CiNii Research is linked at the site of CiNii Research.
    Check the holdings of this book

Search by Bookstore

Bibliographic Record

You can check the details of this material, its authority (keywords that refer to materials on the same subject, author's name, etc.), etc.

Paper

Material Type
図書
ISBN
9781839163098 (hardback)
ISBN (error code)
9781839169908 (pdf)
9781839169915 (epub)
ISSN (series)
2398-0656
Title
Handbook of cheese chemistry
Author/Editor
edited by Michael H. Tunick
Series Title
Food chemistry, function and analysis ; no. 40
Title Heading
Food chemistry, function and analysis ; no. 40
Author Heading
Tunick, Michael
Publication, Distribution, etc.
Cambridge, UK : Royal Society of Chemistry (出版)