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Biographie et livres de Patrick F. Fox

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Dr. Patrick Fox is Emeritus Professor of Food Chemistry at University College, Cork, Ireland. Prof. Fox's research has focused on the biochemistry of cheese, the heat stability of milk, physico-chemical properties of milk proteins and food enzymology. He has authored or co-authored about 450 research and review papers, authored or edited 25 text-books on Dairy Chemistry and was one of the founding editors of the International Dairy Journal. In recognition of his work, Prof Fox has received the
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Téléchargez le livre : Advanced Dairy Chemistry, Volume 2
Advanced Dairy Chemistry, Volume 2

Patrick F. Fox , Paul L. H. Mcsweeney , James A. O'mahony

Springer

2020-12-08

PDF, ePub

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 is the leading reference on dairy chemistry,...

137,14 €

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Tous les livres numériques de Patrick F. Fox en PDF et EPUB

7 Livre(s)
Télécharger le livre : Fundamentals of Cheese Science
Fundamentals of Cheese Science
Timothy M. Cogan , Patrick F. Fox , Timothy P. Guinee , Paul L. H. Mcsweeney
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...

Editeur : Springer
Parution : 2016-08-22
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231,04 €
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Télécharger le livre : Advanced Dairy Chemistry
Advanced Dairy Chemistry
Patrick F. Fox , Paul L. H. Mcsweeney
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 published a decade later. The set is the leading major reference on dairy...

Editeur : Springer
Parution : 2013-01-09
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220,49 €
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Télécharger le livre : Encyclopedia of Dairy Sciences
Encyclopedia of Dairy Sciences
Patrick F. Fox , John W. Fuquay , Paul L.H. Mcsweeney
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 technological (processing) aspects of the transformation of milk into its...

Editeur : Academic Press
Parution : 2011-03-25
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1373,61 €
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Télécharger le livre : Advanced Dairy Chemistry
Advanced Dairy Chemistry
Patrick F. Fox , Paul L. H. Mcsweeney
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 leading reference source on dairy chemistry, providing in-depth coverage of...

Editeur : Springer
Parution : 2009-04-20
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252,14 €
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Télécharger le livre : Advanced Dairy Chemistry Volume 2: Lipids
Advanced Dairy Chemistry Volume 2: Lipids
Patrick F. Fox , Paul L. H. Mcsweeney
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 leading reference on dairy chemistry, providing in-depth coverage of milk...

Editeur : Springer
Parution : 2007-04-25
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179,34 €
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Télécharger le livre : Cheese: Chemistry, Physics and Microbiology, Volume 2
Cheese: Chemistry, Physics and Microbiology, Volume 2
Timothy M. Cogan , Patrick F. Fox , Timothy P. Guinee , Paul L.H. Mcsweeney
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 Groups will focus on major cheese groups which is devoted to the...

Editeur : Academic Press
Parution : 2004-08-04
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263,75 €
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Télécharger le livre : Cheese: Chemistry, Physics and Microbiology, Volume 1
Cheese: Chemistry, Physics and Microbiology, Volume 1
Timothy M. Cogan , Patrick F. Fox , Timothy P. Guinee , Paul L.H. Mcsweeney
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 Aspects which will focus on general aspects on the principles of cheese...

Editeur : Academic Press
Parution : 2004-08-04
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253,20 €
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