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Focused on the scientific and technological aspects of cheese, this revised second edition expands on the well-received first edition by retaining all original topics while adding ten new chapters. These cover critical areas such as chemical analysis, biochemistry of ripening, and various cheese varieties, addressing gaps identified in the earlier version. Aimed at lecturers, researchers, and industry professionals, it serves as a comprehensive reference, acknowledging the complexities and unpredictability of cheese production despite advancements in science.
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Cheese: Chemistry, Physics and Microbiology, P. F. Fox
- Lingua
- Pubblicato
- 2012
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