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Cheese: Chemistry, Physics & Microbiology, Two-Volume Set
Product Specifications
Book Description
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. This third edition of the highly successful two-volume work on the
scientific aspects of Cheese: Chemistry, Physics, and Microbiology is available
in two volumes entitled General Aspects and Major Cheese Groups. This title
contains up-to-date reviews of the literature on the chemical, biochemical,
microbiological and physico-chemical aspects of cheese in general. Volume one
will focus on general aspects on the principles of cheese science, while volume
two focuses on major cheese groups which is devoted to the characteristics of
the principle families
Book Specifications
ISBN-13 9780122636516
Language English
Binding Hard Bound
Publisher Elsevier Science & Technology Books
Publishing Date 2004-03
Product Edition HRD
Total Pages 1056