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Cheese: Chemistry, Physics and Microbiology 5. utgave
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Cheese: Chemistry, Physics and Microbiology
| Media | Annen N/A (Ukjent medium) |
| Utgitt | 2. september 2025 |
| ISBN13 | 9780443159565 |
| Label | Elsevier Science Publishing Co Inc |
| Antall sider | 1296 |
| Mål | 219 × 286 × 39 mm · 1,95 kg |
| Redaktør | Cotter, Paul D. (Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland; APC Microbiome Ireland, VistaMilk and Food Health Ireland Research Centres; SeqBiome Ltd.) |
| Redaktør | Everett, David W (Riddet Institute, Palmerston North, New Zealand) |
| Redaktør | Govindasamy-Lucey, Rani (Distinguished Scientist, Cheese Research Wisconsin Center for Dairy Research (CDR) University of Wisconsin-Madison) |
| Redaktør | McSweeney, Paul L.H. (Professor of Food Chemistry, Department of Food and Nutritional Sciences, University College Cork, Ireland) |
