MCSWEENEY, P.; FOX, P.F.; COTTER, P.D.; EVERETT, D.W.
Descuento:
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335,92 €Features:
• Features new chapters on Milk for Cheesemaking, Acceleration and Modification of Cheese Ripening, Cheesemaking Technology, Low-Fat and Low Sodium Cheesemaking, and Legislation
• Offers practical explanations and solutions to challenges
• Content presented is ideal for those learning and practicing the art of cheesemaking at all levels of research and production
Authors
• Paul L. H. McSweeney, University College Cork, Ireland.
• Patrick F. Fox, University College Cork, Ireland.
• Paul D. Cotter, Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland and APC Microbiome Institute, University College Cork, Cork, Ireland.
• David W Everett, Dairy Innovation Institute, California Polytechnic State University, San Luis Obispo, CA, USA
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