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Dairy Starter Cultures
Cogan
€ 369.35
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Description for Dairy Starter Cultures
Hardcover. This is the only book available that provides an integrated picture of what starter cultures are and what they do. It provides an up-to-date discussion of the characteristics, metabolism, production, and role of starter cultures in the manufacture of fermented dairy products. Editor(s): Cogan, Timothy M.; Accolas, J.-P. Num Pages: 290 pages, illustrations. BIC Classification: PSGD; TVHF. Category: (P) Professional & Vocational; (XV) Technical / Manuals. Dimension: 238 x 162 x 24. Weight in Grams: 596.
This is the only book available that provides an integrated picture of what starter cultures are and what they do. It gives an up-to-date discussion of the characteristics, metabolism, production, and role of starter cultures in the manufacture of fermented dairy products. It further integrates recent developments in starter culture genetics into different aspects of culture metabolism, to give a comprehensive treatment of the subject. The contributors of the book are internationally recognized experts in dairy microbiology.
This is the only book available that provides an integrated picture of what starter cultures are and what they do. It gives an up-to-date discussion of the characteristics, metabolism, production, and role of starter cultures in the manufacture of fermented dairy products. It further integrates recent developments in starter culture genetics into different aspects of culture metabolism, to give a comprehensive treatment of the subject. The contributors of the book are internationally recognized experts in dairy microbiology.
Product Details
Format
Hardback
Publication date
1995
Publisher
John Wiley & Sons Inc United States
Number of pages
290
Condition
New
Number of Pages
290
Place of Publication
, United States
ISBN
9780471185840
SKU
V9780471185840
Shipping Time
Usually ships in 7 to 11 working days
Ref
99-1
About Cogan
T. M. Cogan and J.-P. Accolas are the authors of Dairy Starter Cultures, published by Wiley.
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