Cheese chemistry, physics and microbiology.: chemistry, physics and microbiology. ([2017])

• Record Type: Book
• Editors: McSweeney, P. L. H; Fox, P. F; Cotter, Paul (Paul D.); Everett, David W
• Contents: Section 1. Introduction Section 2. Coagulation of Milk Section 3. Starters and Manufacture Section 4. Cheese Ripening Section 5. Public Health Aspects Section 6. Cheese Technology Section 7. Diversity of Cheese
• Edition: Fourth edition
• Publisher Details: London, United Kingdom : Academic Press is an imprint of Elsevier
• Publication Date: 2017
• Copyright Date: 2017
• Extent: 1 online resource (2 volumes (xxiii, xxiii, 34 unnumbered pages of plates, 1203 pages)), illustrations (black and white, and colour)
• Subjects: 637.3; Cheese; Cheesemaking; Cheese -- Varieties; Cheese -- Microbiology; Electronic books
• Languages: English
• ISBNs: 9780124170179
• Related ISBNs: 012417017X; 0124170129
• Notes: Note: Includes bibliographical references and index.; Note: Description based on print version record.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.