Microbiology and biochemistry of cheese and fermented milk
Auteur :
Law, Barry A.
ISBN :
9780751403466
Date de publication :
31 juil. 1997
Dimensions :
23,5 x 15,5 x 2,2 cm
Poids :
1590 g
Langue :
Anglais
Pays d'origine :
Grande Bretagne
Brings together information on a wide range of fermented dairy products. This book takes particular account of the profound influence that modern biotechnological sciences are having on the traditional biotechnology of dairy fermentations. It is suitable for dairy scientists, food chemists, dairy microbiologists and biotechnologists.