Microbiology and Biochemistry of Cheese and Fermented Milk

Microbiology and Biochemistry of Cheese and Fermented Milk

The first edition of Advances in the Microbiology and Biochemistry of Cheese and Fermented Milk was aimed at the gap in the literature between the many excellent technical texts on the one hand, and the widely scattered scientific literature on the other.

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Bibliographic Details
Other Authors: Law, B.A (edited)
Format: Book
Language:English
Published: London, UK BLACKIE ACADEMIC & PROFESSIONAL 1997
Edition:Second Edition
Subjects:
Dairy microbiology
Online Access:Click Here to View Status and Holdings.
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650 # 0 |a Dairy microbiology 
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