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

Handbook of cheese chemistry

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

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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...

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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)
Publication Date (W3CDTF): 2023
Extent: xv, 310 pages
Other physical details: illustrations (some color)
Size: 24 cm
Place of Publication (Country Code): GB
Text Language Code: eng
Content Type: text
Media Type: unmediated
Carrier Type: volume
Subject Heading: Cheesemaking
Chemistry, Technical
Fromage--Fabrication
Chimie industrielle
cheese making.
LCC: SF271
DDC: 637.3
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-D15
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): 032872774
http://id.ndl.go.jp/bib/032872774
OCLC No.: 1381125404
https://www.worldcat.org/oclc/1381125404
Cataloging Rule: RDA
Bibliographic Record Category (NDL): 211