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Cheese: Chemistry, Physics and Microbiology: General Aspects
eBook
$310.00
By Patrick F. Fox (Editor), Paul L. H. McSweeney (Editor), Timothy M. Cogan (Editor), Timothy P. Guinee (Editor), Paul L.H. McSweeney (Editor)
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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 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...
Cheese: Chemistry, Physics, and Microbiology Two-Volume Set, 3E is...
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