|
|
 |
|
Viewing report
|
|
|
Cheese: Chemistry, Physics and Microbiology, Vol 2. Edition No. 3
Elsevier Science and Technology, Aug 2004, Pages: 456
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
|
|
|
|
