General Aspects
Hardback
Publication Date: 01/09/2004
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.
- ISBN:
- 9780122636523
- 9780122636523
- Category:
- Microbiology (non-medical)
- Format:
- Hardback
- Publication Date:
- 01-09-2004
- Language:
- English
- Publisher:
- Elsevier Science & Technology Books
- Country of origin:
- United States
- Edition:
- 3rd Edition
- Dimensions (mm):
- 279.4x209.55mm
- Weight:
- 1kg
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