分享给好友:
Cheese: Chemistry, Physics and Microbiology 第5 版本
Cheese: Chemistry, Physics and Microbiology
| 介质类型 | 其他 N/A (未知格式) |
| 已发行 | 2025年9月2日 |
| ISBN13 | 9780443159565 |
| 厂牌 | Elsevier Science Publishing Co Inc |
| 页数 | 1296 |
| 商品尺寸 | 219 × 286 × 39 mm · 1,95 kg |
| 编辑 | Cotter, Paul D. (Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland; APC Microbiome Ireland, VistaMilk and Food Health Ireland Research Centres; SeqBiome Ltd.) |
| 编辑 | Everett, David W (Riddet Institute, Palmerston North, New Zealand) |
| 编辑 | Govindasamy-Lucey, Rani (Distinguished Scientist, Cheese Research Wisconsin Center for Dairy Research (CDR) University of Wisconsin-Madison) |
| 编辑 | McSweeney, Paul L.H. (Professor of Food Chemistry, Department of Food and Nutritional Sciences, University College Cork, Ireland) |
