Cheese: Chemistry, Physics & Microbiology
Patrick F. Fox, Paul L.H. McSweeney, Timothy M. Cogan, Timothy P. Guinee
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 of cheese. Cheese: Chemistry, Physics, and Microbiology Two-Volume Set is available for purchase as a set, and as well, so are the volumes individually. *Extensive referencing gives further exploration on related cheese topics *Produced in a new 2-color format *Illustrated with numerous figures and tables
ტომი:
Vol.2
წელი:
2004
გამოცემა:
3
გამომცემლობა:
Academic Press
ენა:
english
გვერდები:
468
ISBN 10:
0122636538
ISBN 13:
9780122636530
სერია:
Cheese: Chemistry, Physics & Microbiology 2
ფაილი:
PDF, 12.59 MB
IPFS:
,
english, 2004
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