Improving the flavour of cheese : Woodhead : ebook : CRC

Improving the flavour of cheese : Woodhead

Notes on use

Related materials as well as pre- and post-revision versions

Search by Bookstore

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

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

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

Material Type: 図書
ISBN: 9781845690076
9781845693053
9780849391583
Title: Improving the flavour of cheese
Volume: : Woodhead
: ebook
: CRC
Author/Editor: edited by Bart C. Weimer
Author Heading: Weimer, Bart C
https://ci.nii.ac.jp/author/DA16460225
Publication, Distribution, etc.: Woodhead ; CRC Press,
Publication Date: c2007
Publication Date (W3CDTF): 2007
Size: 24 cm
Place of Publication (Country Code): uk
Text Language Code: en
Subject Heading: Cheesemaking
Cheesemaking -- Technological innovations
Cheese -- Microbiology
Dairy products -- Flavor and odor
NDC 9th ed.: 648.18 : Animal industry
Target Audience: 一般
Note (General): Formerly CIP
Includes bibliographical references and index
Related Material: Woodhead Publishing in food science, technology and nutrition
https://cir.nii.ac.jp/crid/1130282271039296000
Related Material (URI): https://ci.nii.ac.jp/ncid/BA88778212#entity
Periodical Title: Woodhead Publishing in food science, technology and nutrition
https://cir.nii.ac.jp/crid/1130282271039296000
Data Provider (Database): 国立情報学研究所 : CiNii Research
Original Data Provider (Database): CiNii Books
https://ci.nii.ac.jp/books
NCID: https://ci.nii.ac.jp/ncid/BA88778212 : BA88778212