Technology of Cheesemaking - A.Y. Tamime

Now in a fully-revised new edition, this book covers the science and technology underlying cheesemaking, as practised today in the manufacture of hard, semi-soft and soft cheeses. Emphasis is placed on the technology, and the science and technology are integrated throughout. Authors also cover research developments likely to have a commercial impact on cheesemaking in the foreseeable future within the areas of molecular genetics, advanced sensor / measurement science, chemometrics, enzymology and flavour chemistry. In order to reflect new issues and challenges that have emerged sinc Technology of Cheesemaking - A.Y. Tamime od authora A.Y. Tamime a nakladatelství za skvělé ceny na e-shopu Martinus.cz
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