LIBROS DEL AUTOR: p f fox

11 resultados para LIBROS DEL AUTOR: p f fox

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  • Applying Quantitative Bias Analysis to Epidemiologic Data
    Matthew P. Fox / Richard F. MacLehose / Timothy L. Lash
    This textbook and guide focuses on methodologies for bias analysis in epidemiology and public health, not only providing updates to the first edition but also further developing methods and adding new advanced methods.As computational power available to analysts has improved and epidemiologic problems have become more advanced, missing data, Bayes, and empirical methods have be...
    Disponible

    86,37 €

  • Fundamentals of Cheese Science
    Patrick F. Fox / Timothy M. Cogan / Timothy P. Guinee
    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 acidification, the microbiology and biochemistry of cheese ripening, the flavor and rheology of cheese, processed ch...
    Disponible

    310,16 €

  • Dairy Chemistry and Biochemistry
    P. F. Fox / P. L. H. McSweeney / T. Uniacke-Lowe
    This book is the most comprehensive introductory text on the chemistry and biochemistry of milk. It provides a comprehensive description of the principal constituents of milk (water, lipids, proteins, lactose, salts, vitamins, indigenous enzymes) and of the chemical aspects of cheese and fermented milks and of various dairy processing operations. It also covers heat-induced cha...
    Disponible

    83,23 €

  • Fundamentals of Cheese Science
    Patrick F. Fox / Timothy M. Cogan / Timothy P. Guinee
    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 acidification, the microbiology and biochemistry of cheese ripening, the flavor and rheology of cheese, processed ch...
    Disponible

    308,80 €

  • Dairy Chemistry and Biochemistry
    P. F. Fox / P. L. H. McSweeney / PFFox / PLHMcSweeney / T. Uniacke-Lowe / TUniacke-Lowe
    This book is the most comprehensive introductory text on the chemistry and biochemistry of milk. It provides a comprehensive description of the principal constituents of milk (water, lipids, proteins, lactose, salts, vitamins, indigenous enzymes) and of the chemical aspects of cheese and fermented milks and of various dairy processing operations. It also covers heat-induced cha...
    Disponible

    118,77 €

  • Cheese
    P. F. Fox
    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. The initial printing was sold out faster than anticipated and created an opportunity to revise and extend the book. The second edition retains all 21 subje...
    Disponible

    74,48 €

  • Developments in Dairy Chemistry 2
    P. F. Fox
    Many of the desirable flavour and textural attributes of dairy products are due to their lipid components; consequently, milk lipids have, tradi­ tionally, been highly valued, in fact to the exclusion of other milk components in many cases. Today, milk is a major source of dietary lipids in western diets and although consumption of milk fat in the for...
    Disponible

    65,56 €

  • Developments in Dairy Chemistry-3
    P. F. Fox
    This volume is the third in the series on the chemistry and physical chemistry of milk constituents. Volumes 1 and 2 dealt with the com­ mercially more important constituents, proteins and lipids, respectively. Although the constituents covered in this volume are of less direct commercial importance than the former two, they are nevertheless of major ...
    Disponible

    65,68 €

  • Cheese
    P. F. Fox
    1.Cheese: An Overview.- 2.General and Molecular Aspects of Rennets.- 3.The Enzymatic Coagulation of Milk.- 4.Secondary (Non-enzymatic) Phase of Rennet Coagulation and Post-Coagulation Phenomena.- 5.The Syneresis of Curd.- 6.Cheese Starter Cultures.- 7.Salt in Cheese: Physical, Chemical and Biological Aspects.- 8.Cheese Rheology.- 9.Cheese: Methods of Chemical Analysis.- 10.Bioc...
    Disponible

    117,51 €

  • Cheese
    P. F. Fox
    1. Cheddar Cheese and Related Dry-Salted Cheese Varieties.- 2. Dutch-Type Varieties.- 3. Swiss-Type Varieties.- 4. Mould-Ripened Cheeses.- 5. Bacterial Surface-Ripened Cheeses.- 6. Iberian Cheeses.- 7. Italian Cheese.- 8. North European Varieties of Cheese.- 9. Ripened Cheese Varieties Native to the Balkan Countries.- 10. Cheeses of the Former USSR.- 11. Domiati and Feta Type C...
    Disponible

    117,62 €

  • Food Proteins
    P.F. Fox
    ...
    Disponible

    267,39 €