Microbiology and Biochemistry of Cheese and Fermented Milk - B a Law - Books - Chapman and Hall - 9780751403466 - July 31, 1997
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Microbiology and Biochemistry of Cheese and Fermented Milk 2nd Ed. 1997 edition

B a Law

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Microbiology and Biochemistry of Cheese and Fermented Milk 2nd Ed. 1997 edition

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.

365 pages, biography

Media Books     Hardcover Book   (Book with hard spine and cover)
Released July 31, 1997
ISBN13 9780751403466
Publishers Chapman and Hall
Pages 365
Dimensions 155 × 235 × 22 mm   ·   716 g
Language English  
Editor Law, Barry A.

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