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Cheese: Chemistry, Physics and Microbiology - Major Cheese Groups
Patrick F. Fox, Paul L.H. McSweeney, Timothy M. Cogan, Timothy P. Guinee
Verlag Elsevier Trade Monographs, 2004
ISBN 9780080500942 , 456 Seiten
3. Auflage
Format PDF, OL
Kopierschutz DRM
Geräte
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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