Handbook of Cheese Chemistry
(Bog, Hardback, Engelsk)
Forlag:
Royal Society of Chemistry
- Type: Bog
- Format: Hardback
-
Sprog:
Engelsk
- ISBN-13: 9781839163098
- Se flere detaljer ▼
Beskrivelse
Edited and authored by world experts, this book covers the newest areas of research into cheese manufacture and engineering, as well as the latest developments concerning properties and structure.
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Alle detaljer
| Forlag | Royal Society of Chemistry |
| Type | Bog |
| Format | Hardback |
| Sprog | Engelsk |
| Udgivelsesdato | 28-07-2023 |
| Første udgivelsesår | 2023 |
| Serie | Food Chemistry, Function and Analysis |
| Illustrationer | No |
| Fagredaktør | Michael H. (Drexel University Tunick |
| Originalsprog | United Kingdom |
| Sideantal | 310 |
| Indbinding | Hardback |
| Forlag | Royal Society of Chemistry |
| Sideoplysninger | 310 pages |
| Mål | 163 x 242 x 24 |
| ISBN-13 / EAN-13 | 9781839163098 |