Cheese: Chemistry, Physics and Microbiology, Volume 1 Cheese: Chemistry, Physics and Microbiology, Volume 1

Cheese: Chemistry, Physics and Microbiology, Volume 1

General Aspects

Patrick F. Fox and Others
    • 249,99 €
    • 249,99 €

Publisher Description

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 science. This title contains up-to-date reviews of the literature on the chemical, biochemical, microbiological and physico-chemical aspects of cheese in general.

Cheese: Chemistry, Physics, and Microbiology Two-Volume Set, 3E is available for purchase as a set, and as well, so are the volumes individually.

*Reflects major advances in cheese science during the last decade
*Produced in a new 2-color format
*Illustrated with numerous figures and tables

GENRE
Professional & Technical
RELEASED
2004
4 August
LANGUAGE
EN
English
LENGTH
640
Pages
PUBLISHER
Elsevier Science
SIZE
26.7
MB

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