Cheese : Chemistry, Physics and Microbiology

• Material Type: 図書
• ISBN: 9780443159565
• Title: Cheese : Chemistry, Physics and Microbiology
• Edition: Fifth edition
• Author/Editor (Edition): edited by Paul L.H. McSweeney, Paul D. Cotter, David W. Everett, Rani Govindasamy-Lucey
• Author Heading: McSweeney, P. L. H.
• Publication, Distribution, etc.: London, United Kingdom : Academic Press (出版)
• Publication Date: 2025
• Publication Date (W3CDTF): 2025
• Extent: 2 volumes
• Size: 29 cm
• Place of Publication (Country Code): GB
• Text Language Code: eng
• Content Type: text
• Media Type: unmediated
• Carrier Type: volume
• Subject Heading: Cheese; Cheesemaking; Cheese--Varieties; Fromage; Fromage--Fabrication; Fromage--Variétés; cheese making.
• LCC: SF271
• DDC: 637/.3
• NDLC: PC71
• Target Audience: 一般
• Holding library: 国立国会図書館
• Call No.: PC71-D18
• 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): 033313394; http://id.ndl.go.jp/bib/033313394
• Cataloging Rule: RDA
• Bibliographic Record Category (NDL): 211

• Summary, etc.: Cheese: Chemistry, Physics and Microbiology, Fifth Edition provides a comprehensive overview of the chemical, biochemical, microbiological, and physic...