Handbook of cheese chemistry. Volume 40 (2023)
- Record Type:
- Book
- Title:
- Handbook of cheese chemistry. Volume 40 (2023)
- Main Title:
- Handbook of cheese chemistry.
- Further Information:
- Note: Edited by Michael H. Tunick.
- Editors:
- Tunick, Michael
- Contents:
- Introduction to Cheese Chemistry; Coagulants and Starter Cultures; Nonstarter Lactic Acid Bacteria in Cheese; Cheese Manufacture; Chemistry of Cheese Ripening; Cheese Ripening: An Overview of Technological Strategies Towards Process Acceleration; Flavour Development in Cheese; Cheese Microstructure; Cheese Rheology and Texture; Artisanal Cheese Chemistry; Production, Consumption, and Nutritive Value of Cheese from Cows and other Mammals; Non-dairy Cheese
- Issue Display:
- Volume 40
- Volume:
- 40
- Issue Sort Value:
- 0000-0040-0000-0000
- Publisher Details:
- Cambridge : Royal Society of Chemistry
- Publication Date:
- 2023
- Extent:
- 1 online resource (293 pages)
- Subjects:
- 637.3
Cheesemaking
Cheesemaking - Languages:
- English
- ISBNs:
- 1839169915
9781839169908
1839169907
9781839169915 - Related ISBNs:
- 9781839163098
1839163097 - Notes:
- Note: Includes bibliographical references and index.
Note: 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.
- View Content:
- Available online (eLD content is only available in our Reading Rooms) ↗
- Physical Locations:
- British Library HMNTS - ELD.DS.812945
- Ingest File:
- 21_031.xml