Cheese: Chemistry, Physics and Microbiology, Volume 2 (eBook, PDF)

Major Cheese Groups
Redaktion: Fox, Patrick F.; Guinee, Timothy P.; Cogan, Timothy M.; McSweeney, Paul L. H.

• Format: PDF

Produktbeschreibung

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

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Produktdetails

• Verlag: Elsevier Science & Techn.
• Seitenzahl: 456
• Erscheinungstermin: 4. August 2004
• Englisch
• ISBN-13: 9780080500942
• Artikelnr.: 38117435