Cheese Rheology and Texture (Bog, Hardback, Engelsk) af Sundaram (University of Wisconsin Gunasekaran
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Cheese Rheology and Texture

(Bog, Hardback, Engelsk)
Forfattere: Sundaram (University of Wisconsin Gunasekaran, M. Mehmet Ak, David W. Everett
Cheese Rheology and Texture
Forlag: Taylor & Francis Ltd

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The second edition of Cheese Rheology and Texture continues to bring together the essential information on the rheological and textural properties of cheese and state-of-the-art measurement techniques now including the most up-to-date findings.

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Alle detaljer

Forlag Taylor & Francis Ltd
Forfattere Sundaram (University of Wisconsin Gunasekaran, M. Mehmet Ak, David W. Everett
Type Bog
Format Hardback
Sprog Engelsk
Udgave 2 ed
Udgivelsesdato 04-02-2025
Første udgivelsesår 2025
Illustrationer 92 Tables, black and white; 13 Line drawings, color; 290 Line drawings, black and white; 6 Halftones, color; 40 Halftones, black and white; 19 Illustrations, color; 330 Illustrations, black and white
Originalsprog United Kingdom
Sideantal 486
Indbinding Hardback
Forlag Taylor & Francis Ltd
Sideoplysninger 486 pages, 92 Tables, black and white; 13 Line drawings, color; 290 Line drawings, black and white;
Mål 254 x 178
ISBN-13 / EAN-13 9781032287256