{"product_id":"proteolytic-changes-in-the-ripening-dox-arthur-wayland-9781022013544","title":"Proteolytic Changes in the Ripening of Camembert Cheese","description":"\u003cp\u003eOriginally published in 1920, this is a pioneering study of the biochemical processes that occur during the ripening of Camembert cheese. Arthur Wayland Dox, an American biochemist, analyzes the role of proteolytic enzymes in the breakdown of protein molecules, which leads to the distinctive flavor and texture of Camembert cheese. He also examines the effects of temperature, humidity, and other environmental factors on the ripening process. This book is a classic in the field of dairy science, and a must-read for anyone interested in the chemistry of food.\u003c\/p\u003e\u003cp\u003eThis work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.\u003c\/p\u003e\u003cp\u003eThis work is in the \"public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.\u003c\/p\u003e\u003cp\u003eScholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Dox Arthur Wayland\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 1022013548\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9781022013544\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Legare Street Press\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 07\/18\/2023\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 26\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.11lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.21h x 6.14w x 0.05d","brand":"Dox Arthur Wayland","offers":[{"title":"Paperback","offer_id":48065311211775,"sku":"9781022013544","price":13.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/2982\/9887\/files\/img_024dc16c-e0ba-47e2-8376-7fb630ebfc6a.jpg?v=1768674353","url":"https:\/\/www.whiterainbookhouse.com\/products\/proteolytic-changes-in-the-ripening-dox-arthur-wayland-9781022013544","provider":"WR Book House","version":"1.0","type":"link"}