ISBN: 9781461528005
Life Sciences; Microbiology; Popular Science, general; Food Science biochemistry, chemistry, microbiology, microorganism, rheology Books eBook, Springer Nature
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ISBN: 9781461528005
Life Sciences; Microbiology; Popular Science, general; Food Science biochemistry, chemistry, microbiology, microorganism, rheology Books eBook, Springer Shop
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ISBN: 9781461528005
; PDF \ James M. Bower; Scientific, Technical and Medical > Biology, life sciences > Microbiology, Springer US
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2012, ISBN: 9781461528005
Volume 2 Major Cheese Groups, eBooks, eBook Download (PDF), [PU: Springer US], Springer US, 2012
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2012, ISBN: 9781461528005
Volume 2 Major Cheese Groups, eBook Download (PDF), eBooks, [PU: Springer]
| lehmanns.de Versandkosten:Download sofort lieferbar, , No shipping costs within Germany (EUR 0.00) Details... |
ISBN: 9781461528005
Life Sciences; Microbiology; Popular Science, general; Food Science biochemistry, chemistry, microbiology, microorganism, rheology Books eBook, Springer Nature
ISBN: 9781461528005
Life Sciences; Microbiology; Popular Science, general; Food Science biochemistry, chemistry, microbiology, microorganism, rheology Books eBook, Springer Shop
ISBN: 9781461528005
; PDF \ James M. Bower; Scientific, Technical and Medical > Biology, life sciences > Microbiology, Springer US
2012, ISBN: 9781461528005
Volume 2 Major Cheese Groups, eBooks, eBook Download (PDF), [PU: Springer US], Springer US, 2012
2012, ISBN: 9781461528005
Volume 2 Major Cheese Groups, eBook Download (PDF), eBooks, [PU: Springer]
Bibliographische Daten des bestpassenden Buches
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Detailangaben zum Buch - Cheese: Chemistry, Physics and Microbiology
EAN (ISBN-13): 9781461528005
Erscheinungsjahr: 2012
Herausgeber: Springer US
Buch in der Datenbank seit 2016-12-10T22:55:43+01:00 (Berlin)
Detailseite zuletzt geändert am 2023-10-29T09:06:22+01:00 (Berlin)
ISBN/EAN: 9781461528005
ISBN - alternative Schreibweisen:
978-1-4615-2800-5
Alternative Schreibweisen und verwandte Suchbegriffe:
Autor des Buches: fox
Titel des Buches: what cheese, cheese chemistry physics and microbiology
Daten vom Verlag:
Autor/in: Patrick F. Fox
Titel: Cheese: Chemistry, Physics and Microbiology - Volume 2 Major Cheese Groups
Verlag: Springer; Springer US
577 Seiten
Erscheinungsjahr: 2012-12-06
New York; NY; US
Sprache: Englisch
96,29 € (DE)
99,00 € (AT)
106,50 CHF (CH)
Available
XIII, 577 p.
EA; E107; eBook; Nonbooks, PBS / Biologie/Mikrobiologie; Mikrobiologie (nicht-medizinisch); Verstehen; biochemistry; chemistry; microbiology; microorganism; rheology; C; Microbiology; Technology and Engineering; Life Sciences; Humanities and Social Sciences; Physical Sciences; Mathematics and Computing; Biomedical and Life Sciences; Ingenieurswesen, Maschinenbau allgemein; Biowissenschaften, allgemein; Interdisziplinäre Studien; Mathematik und Naturwissenschaften; Mathematik; BC
1. Cheddar Cheese and Related Dry-Salted Cheese Varieties.- 2. Dutch-Type Varieties.- 3. Swiss-Type Varieties.- 4. Mould-Ripened Cheeses.- 5. Bacterial Surface-Ripened Cheeses.- 6. Iberian Cheeses.- 7. Italian Cheese.- 8. North European Varieties of Cheese.- 9. Ripened Cheese Varieties Native to the Balkan Countries.- 10. Cheeses of the Former USSR.- 11. Domiati and Feta Type Cheeses.- 12. Mozzarella and Pizza Cheese.- 13. Fresh Acid-Curd Cheese Varieties.- 14. Some Non-European Cheese Varieties.- 15. Processed Cheese Products.- 16. Cheeses from Ewes’ and Goats’ Milk.Weitere, andere Bücher, die diesem Buch sehr ähnlich sein könnten:
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