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Cheese : Chemistry, Physics and Microbiology: Major Cheese Groups - Patrick F. Fox


Chemistry, Physics and Microbiology: Major Cheese Groups

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 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, 3E 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

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

ISBN: 9780080500942
ISBN-10: 0080500943
Format: PDF
Language: English
Published: 4th August 2004
Publisher: Elsevier Science
Edition Number: 3