Articoli correlati a Microbiology and Biochemistry of Cheese and Fermented...
The first edition of Advances in the Microbiology and Biochemistry of Cheese and Fermented Milk was aimed at the gap in the literature between the many excellent technical texts on the one hand, and the widely scattered scientific literature on the other. We tried to present the state of the art in pre competitive research in a predigested, yet scientifically coherent form, and relate it to the marketable properties of fermented dairy products. In this way, researchers could use the book to mentally step back from their specializations and see how far they had progressed as a community; at the same time we hoped that R&D-based companies could use it to assess the utility (or lack of it) of the research output in setting out their research acquisition strategy for product improvement and innovation. In a sense, the first edition could claim to have initiated Technology Foresight in its limited field before Government caught the idea, and it certainly gave the science base an opportunity to display its talents and resources as a potential source of wealth creation, well before this became an 'official' function of publicly funded science and technology. Thus, the first edition was intended as a progressive move within the growing science and technology literature, and judged by its market success, it seems to have served precisely that purpose.
Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.
Contenuti:
Rennets: Their Role In Milk Coagulation And Cheese Ripening. Classification and Identification of Bacteria Important in the Manufacture of Cheese Microbiology and Technology of Fermented Milks. Flavor and Texture in Soft Cheese. Flavor and Texture in Cheese. Cheese and Milk Flavor Chemistry. Enzymology of Dairy Lactic Acid Bacteria. Sensory Evaluation of Dairy Flavors. References. Index.
Le informazioni nella sezione "Su questo libro" possono far riferimento a edizioni diverse di questo titolo.
- EditoreBlackie Academic & Professional
- Data di pubblicazione1997
- ISBN 10 0751403466
- ISBN 13 9780751403466
- RilegaturaCopertina rigida
- Numero di pagine365
- RedattoreLaw Barry A.
Compra nuovo
Scopri di più su questo articolo
EUR 119,09
Spese di spedizione:
EUR 5,18
In U.S.A.
I migliori risultati di ricerca su AbeBooks
Foto dell'editore
MICROBIOLOGY AND BIOCHEMISTRY OF
Da:
Valutazione libreria
Descrizione libro Condizione: New. New. In shrink wrap. Looks like an interesting title! 1.9. Codice articolo Q-0751403466
Compra nuovo
EUR 119,09
Convertire valuta
Immagini fornite dal venditore
Microbiology and Biochemistry of Cheese and Fermented Milk [Hardcover ]
Da:
Valutazione libreria
Descrizione libro Hardcover. Condizione: new. Codice articolo 9780751403466
Compra nuovo
EUR 162,26
Convertire valuta
Foto dell'editore
Microbiology and Biochemistry of Cheese and Fermented Milk
Da:
Valutazione libreria
Descrizione libro Condizione: New. Codice articolo ABLIING23Feb2416190152841
Compra nuovo
EUR 171,98
Convertire valuta
Foto dell'editore
Microbiology and Biochemistry of Cheese and Fermented Milk
Print on Demand
Da:
Valutazione libreria
Descrizione libro Condizione: New. PRINT ON DEMAND Book; New; Fast Shipping from the UK. No. book. Codice articolo ria9780751403466_lsuk
Compra nuovo
EUR 164,49
Convertire valuta
Immagini fornite dal venditore
Microbiology and Biochemistry of Cheese and Fermented Milk
Editore:
Springer US Jul 1997
(1997)
ISBN 10: 0751403466
ISBN 13: 9780751403466
Nuovo
Rilegato
Quantità: 2
Da:
Valutazione libreria
Descrizione libro Buch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The first edition of Advances in the Microbiology and Biochemistry of Cheese and Fermented Milk was aimed at the gap in the literature between the many excellent technical texts on the one hand, and the widely scattered scientific literature on the other. We tried to present the state of the art in pre competitive research in a predigested, yet scientifically coherent form, and relate it to the marketable properties of fermented dairy products. In this way, researchers could use the book to mentally step back from their specializations and see how far they had progressed as a community; at the same time we hoped that R&D-based companies could use it to assess the utility (or lack of it) of the research output in setting out their research acquisition strategy for product improvement and innovation. In a sense, the first edition could claim to have initiated Technology Foresight in its limited field before Government caught the idea, and it certainly gave the science base an opportunity to display its talents and resources as a potential source of wealth creation, well before this became an 'official' function of publicly funded science and technology. Thus, the first edition was intended as a progressive move within the growing science and technology literature, and judged by its market success, it seems to have served precisely that purpose. 388 pp. Englisch. Codice articolo 9780751403466
Compra nuovo
EUR 160,49
Convertire valuta
Immagini fornite dal venditore
Microbiology and Biochemistry of Cheese and Fermented Milk
Editore:
Springer US
(1997)
ISBN 10: 0751403466
ISBN 13: 9780751403466
Nuovo
Rilegato
Quantità: > 20
Da:
Valutazione libreria
Descrizione libro Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. The first edition of Advances in the Microbiology and Biochemistry of Cheese and Fermented Milk was aimed at the gap in the literature between the many excellent technical texts on the one hand, and the widely scattered scientific literature on the other. W. Codice articolo 5959480
Compra nuovo
EUR 136,16
Convertire valuta
Immagini fornite dal venditore
Microbiology and Biochemistry of Cheese and Fermented Milk
Da:
Valutazione libreria
Descrizione libro Buch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - The first edition of Advances in the Microbiology and Biochemistry of Cheese and Fermented Milk was aimed at the gap in the literature between the many excellent technical texts on the one hand, and the widely scattered scientific literature on the other. We tried to present the state of the art in pre competitive research in a predigested, yet scientifically coherent form, and relate it to the marketable properties of fermented dairy products. In this way, researchers could use the book to mentally step back from their specializations and see how far they had progressed as a community; at the same time we hoped that R&D-based companies could use it to assess the utility (or lack of it) of the research output in setting out their research acquisition strategy for product improvement and innovation. In a sense, the first edition could claim to have initiated Technology Foresight in its limited field before Government caught the idea, and it certainly gave the science base an opportunity to display its talents and resources as a potential source of wealth creation, well before this became an 'official' function of publicly funded science and technology. Thus, the first edition was intended as a progressive move within the growing science and technology literature, and judged by its market success, it seems to have served precisely that purpose. Codice articolo 9780751403466
Compra nuovo
EUR 164,03
Convertire valuta