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The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s and 2000s.The series is the leading reference on dairy chemistry, providing in-depth coverage...
This book provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's updated 22 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by...
Professor Fox’s multi-volume Advanced Dairy Chemistry set was first published in four volumes in the early 1980s. A second edition came out in the early 1990s, and an updated third edition was published a decade later. The set is the leading major reference on dairy...
The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s.The series is the leading reference source on dairy chemistry, providing in-depth coverage of...
The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s.The series is the leading reference on dairy chemistry, providing in-depth coverage of milk...
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