Fox, Patrick F.
Cheese : Chemistry, Physics & Microbiology / Vol.2 : Major Cheese Groups - 3rd ed. - Italy: Academic Press, 2004. - 456 p. ;
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 characteristics of the principle families of cheese. 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 the major advances in cheese science during the last decade *Produced in a new 2-color format *Illustrated with numerous figures and tables.
0122636538 (hardcover) 9780122636530 (hardcover)
Cheese
Cheese--Varieties
Cheese--Microbiology
Food Science and Human Nutrition
637.3 Fox 20839 3rd.Vol.2 2004 Food.Science
Cheese : Chemistry, Physics & Microbiology / Vol.2 : Major Cheese Groups - 3rd ed. - Italy: Academic Press, 2004. - 456 p. ;
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 characteristics of the principle families of cheese. 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 the major advances in cheese science during the last decade *Produced in a new 2-color format *Illustrated with numerous figures and tables.
0122636538 (hardcover) 9780122636530 (hardcover)
Cheese
Cheese--Varieties
Cheese--Microbiology
Food Science and Human Nutrition
637.3 Fox 20839 3rd.Vol.2 2004 Food.Science