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Cheese: Chemistry, Physics and Microbiology, Volume 2
ISBN-13:
9780080500942
Veröffentl:
2004
Einband:
PDF
Seiten:
456
Autor:
Timothy M. Cogan
eBook Typ:
PDF
eBook Format:
PDF
Kopierschutz:
Adobe DRM [Hard-DRM]
Sprache:
Englisch
Beschreibung:
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, Third Edition 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
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, Third Edition 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