Cheese : Chemistry, Physics & Microbiology / Vol.2 : Major Cheese Groups
By: Fox, Patrick F
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Contributor(s): McSweeney, Paul L. H | Cogan, Timothy M | Guinee, Timothy P.
Material type: 
BookPublisher: Italy: Academic Press, 2004Edition: 3rd ed.Description: 456 p.ISBN: 0122636538 (hardcover); 9780122636530 (hardcover).Subject(s): Cheese | Cheese--Varieties | Cheese--Microbiology | Food Science and Human NutritionDDC classification: 637.3 Fox 20839 3rd.Vol.2 2004 Food.Science Summary: 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.
| Item type | Current location | Collection | Call number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|
Books
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Pattoki Library Food Sci. & Human Nutrition | Veterinary Science | 637.3 Fox 20839 3rd.Vol.2 2004 Food.Science (Browse shelf) | Available | 20839 |
Total holds: 0
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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.
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