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Microbiology and Biochemistry of Cheese and Fermented Milk by B.A. Law at Abbey's Bookshop,
Microbiology and Biochemistry of Cheese and Fermented Milk
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B.A. Law

Microbiology and Biochemistry of Cheese and Fermented Milk

B.A. Law

$370.95   $296.98

Hardback

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English
Chapman and Hall
31 July 1997
Food & beverage technology; Dairy farming
This edition brings together information on a wide range of fermented dairy products. It takes particular account of the influence that modern biotechnical sciences are having on the traditional biotechnology of dairy fermentations. For example, the taxonomy of lactic acid bacteria and of dairy pathogenic bacteria has been revolutionized by the adoption of molecular biology techniques. This is a book for dairy scientists and technologists, both industrial and academic, particularly food chemists, dairy microbiologists and biotechnologists. It should also be a useful reference source for those in product development, processing and marketing, as well as regulatory officials in dairy companies and government laboratories.
Edited by:  
Imprint:   Chapman and Hall
Country of Publication:   United Kingdom
Edition:   2nd ed. 1997
Dimensions:   Height: 235mm,  Width: 155mm,  Spine: 22mm
Weight:   1.590kg
ISBN:   9780751403466
ISBN 10:   0751403466
Pages:   365
Publication Date:  
Audience:   General/trade ,  College/higher education ,  Professional and scholarly ,  A / AS level
Format:   Hardback
Publisher's Status:   Active

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