Buy Handbook Of Cheese Chemistry By Michael H. Tunick Hardcover Book

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Handbook of Cheese Chemistry by Michael H. Tunick Hardcover Book

Information dealing with cheese manufacture includes starter and adjunct cultures, nonstarter lactic acid bacteria, coagulants, novel processing techniques, and ripening. The chapters on cheese properties explain rheology, microscopy, flavours, and other topics.

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Item	365205619948
Seller	grandeagleretail ( 933233 ⭐ ) 98.3% Location: Fairfield, US, Ohio Accept Payments With ,
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Condition	Brand New
ISBN-13	9781839163098
Book Title	Handbook of Cheese Chemistry
ISBN	9781839163098
Subject Area	Science
Publication Name	Handbook of Cheese Chemistry
Publisher	Royal Society of Real Chemistry, T.H.E.
Item Length	9.2 in
Subject	Chemistry / Analytic
Publication Year	2023
Series	Food Chemistry, Function and Analysis Ser.
Type	Textbook
Format	Hardcover
Language	English
Author	Michael H. Tunick
Item Weight	49.5 Oz
Item Width	6.2 in
Number of Pages	326 Pages

Handbook of Cheese Chemistry by Michael H. Tunick

Estimated delivery 3-12 business days

Format Hardcover

Condition Brand New

Description 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.

Publisher Description

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. Information dealing with cheese manufacture includes starter and adjunct cultures, nonstarter lactic acid bacteria, coagulants, novel processing techniques, and ripening. The chapters on cheese properties explain rheology, microscopy, flavours, and other topics. Comparisons of cheese made from milk of various mammals and of artisanal and large-scale cheese manufacturing including vegan cheeses are included. Providing a useful source of facts and information for scientists, cheesemakers, and students, the book covers the ever-expanding field of cheese production, technology, and analysis. Cheesemakers large and small must respond to changing consumer demands and interests. This book informs the knowledge base in cheese chemistry and scientific advances in these areas.

Details ISBN 1839163097 ISBN-13 9781839163098 Title Handbook of Cheese Chemistry Author Michael H. Tunick Format Hardcover Year 2023 Pages 326 Publisher Royal Society of Chemistry GE_Item_ID:159246002; About Us

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