Povej prijatelju o tem izdelku:
Cheese: Chemistry, Physics and Microbiology 5. izdaja
Cheese: Chemistry, Physics and Microbiology
| Medij | Drugo N/A (Neznan format) |
| Izdano | 2. septembra 2025 |
| ISBN13 | 9780443159565 |
| Založba | Elsevier Science Publishing Co Inc |
| Strani | 1296 |
| Dimenzije | 219 × 286 × 39 mm · 1,95 kg |
| Urednik | Cotter, Paul D. (Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland; APC Microbiome Ireland, VistaMilk and Food Health Ireland Research Centres; SeqBiome Ltd.) |
| Urednik | Everett, David W (Riddet Institute, Palmerston North, New Zealand) |
| Urednik | Govindasamy-Lucey, Rani (Distinguished Scientist, Cheese Research Wisconsin Center for Dairy Research (CDR) University of Wisconsin-Madison) |
| Urednik | McSweeney, Paul L.H. (Professor of Food Chemistry, Department of Food and Nutritional Sciences, University College Cork, Ireland) |
