P.F. Fox Ph.D., D.Sc. is Professor Emeritus of Food Chemistry and P.L.H. Mc Sweeney Ph.D., is a Senior Lecturer in Food Chemistry at University College, Cork, Ireland.
13 E-böcker av Patrick F. Fox
Patrick F. Fox & Paul L. H. McSweeney: Advanced Dairy Chemistry Volume 2: Lipids
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 lea …
PDF
Engelska
€181.89
Paul L. H. McSweeney & Patrick F. Fox: Advanced Dairy Chemistry
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 lea …
PDF
Engelska
€255.73
Paul L. H. McSweeney & Patrick F. Fox: Advanced Dairy Chemistry
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 publis …
PDF
Engelska
€223.63
Patrick F. Fox & Timothy P. Guinee: Fundamentals of Cheese Science
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 chee …
PDF
Engelska
€234.33
Nico van Belzen: Achieving sustainable production of milk Volume 1
- Summarises latest research on the composition of proteins and components in milk
- Reviews advances in understanding factors affecting milk quality eg. breeding and nutrition
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EPUBEngelskaDRM€194.99
Timothy M. Cogan & Patrick F. Fox: Cheese: Chemistry, Physics and Microbiology, Volume 1
The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50% of cheese production in some countries. Volume one is entitled General Aspec …
PDF
Engelska
DRM
€244.68
Timothy M. Cogan & Patrick F. Fox: Cheese: Chemistry, Physics and Microbiology, Volume 2
The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50% of cheese production in some countries. Volume II entitled Major Cheese Grou …
PDF
Engelska
DRM
€257.06
Encyclopedia of Dairy Sciences
Dairy Science, Four Volume Set includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspects of milk itself as well as the techn …
EPUB
Engelska
DRM
€1,420.92
Paul D. Cotter & David W Everett: Cheese
Cheese: Chemistry, Physics and Microbiology, Fourth Edition, provides a comprehensive overview of the chemical, biochemical, microbiological, and physico-chemical aspects of cheese, taking the reader …
EPUB
Engelska
DRM
€480.08
Patrick F. Fox & Paul L. H. McSweeney: Advanced Dairy Chemistry: Volume 1: Proteins, Parts A&B
Advanced Dairy Chemistry-l: Proteins is the first volume of the third edition of the series on advanced topics in Dairy Chemistry, which started in 1982 with the publication of Developments in Dairy …
PDF
Engelska
DRM
€254.06
Patrick F. Fox: Cheese: Chemistry, Physics and Microbiology
The first edition of this book was very well received by the various groups (lecturers, students, researchers and industrialists) interested in the scientific and techno- logical aspects of cheese. T …
PDF
Engelska
DRM
€102.47
Patrick F. Fox: Advanced Dairy Chemistry Volume 3
This book is the third volume of Advanced Dairy Chemistry, which should be regarded as the second edition of Developments in Dairy Chemistry. Volume 1 of the series, Milk Proteins, was published in 1 …
PDF
Engelska
DRM
€92.85
Paul L. H. McSweeney & Patrick F. Fox: Advanced Dairy Chemistry, Volume 2
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 …
PDF
Engelska
€139.09
