Handbook of cheese chemistry

Author(s)

• Tunick, Michael

Bibliographic Information

Handbook of cheese chemistry

edited by Michael H. Tunick

（Food chemistry, function and analysis / editors: Gary Williamson, Alejandro G. Marangoni, Juliet A. Gerrard, no. 40）

Royal Society of Chemistry, c2023

• : print

Note

Includes bibliographical references and index

Details

• NCID: BD04729588
• ISBN:
  • 9781839163098
• LCCN: 2023302516
• Country Code: uk
• Title Language Code: eng
• Text Language Code: eng
• Place of Publication: London
• Pages/Volumes: xv, 310 p.
• Size: 25 cm
• Classification:
  • DC23 : 637.3
  • LCC : SF271
• Subject Headings:
  • LCSH : Cheesemaking
  • LCSH : Chemistry, Technical
  • CSHF : Fromage -- Fabrication
  • CSHF : Chimie industrielle
  • FREE : cheese making aat
  • FREE : Cheesemaking fast
• Parent Bibliography ID:
  • BB24962762