Handbook of cheese chemistry
Éditeur :
Royal Society of Chemistry
ISBN :
9781839163098
Date de publication :
28 juil. 2023
Dimensions :
23,4 x 15,6 x 2,0 cm
Poids :
636 g
Format :
Unsewn / adhesive bound
Langue :
Anglais
Pays d'origine :
Grande Bretagne
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.