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Book 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 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
- ISBN-13
- 9780122636523
- Language
- English
- Binding
- Hard Bound
- Publisher
- Elsevier Science
- Publishing Date
- 2004-10-13
- Total Pages
- 640
Cheese: Chemistry, Physics & Microbiology, Two-Volume Set: Cheese: Chemistry, Physics and Microbiology, Volume 1, Third Edition: General Aspects
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Product Specifications
Book 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 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
Book Specifications
- ISBN-13
- 9780122636523
- Language
- English
- Binding
- Hard Bound
- Publisher
- Elsevier Science
- Publishing Date
- 2004-10-13
- Total Pages
- 640