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Cheese : Chemistry, Physics and Microbiology: General Aspects - Patrick F. Fox


Chemistry, Physics and Microbiology: General Aspects

By: Patrick F. Fox (Editor), Paul L. H. McSweeney (Editor), Timothy M. Cogan (Editor)


Published: 4th August 2004
Format: PDF
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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.

*Reflects major advances in cheese science during the last decade
*Produced in a new 2-color format
*Illustrated with numerous figures and tables

v. 1. General aspects -- v. 2. Major cheese groups.

ISBN: 9780080500935
ISBN-10: 0080500935
Format: PDF
Language: English
Published: 4th August 2004
Publisher: Elsevier Science
Edition Number: 3