Cheese : Chemistry, Physics & Microbiology / Vol.2 : Major Cheese Groups
Fox, Patrick F. 18911
McSweeney, Paul L. H. 18915
Cogan, Timothy M. 18916
Guinee, Timothy P. 18917
Cheese 18912
Cheese--Varieties 18913
Cheese--Microbiology 18914
Food Science and Human Nutrition 2337
637.3 Fox 20839 3rd.Vol.2 2004 Food.Science
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.
Italy: Academic Press,
2004.
2004.
2004
Text
456 p. ;
eng