Handbook of Cheese Chemistry

Michael H Tunick

doi:10.1039/9781839169908

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Edited book

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Handbook of Cheese Chemistry

Michael H Tunick

2023

DOI: https://doi.org/10.1039/9781839169908

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Published, Version of Record (VoR)Maybe Open Access (Publisher Bronze), Open

Abstract

cheese making

Cheesemaking

Chemistry, Technical

Chimie industrielle

Fabrication

Fromage

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.

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Title: Handbook of Cheese Chemistry
Creators: Michael H Tunick - Drexel University, Food and Hospitality Management
Publisher: Royal Society of Chemistry; La Vergne
Edition: 1st ed.
Number of pages: 327 pages
Resource Type: Edited book
Language: English
Academic Unit: Food and Hospitality Management
Other Identifier: 991021873512104721

Handbook of Cheese Chemistry

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Abstract

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Details

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