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
€244.68
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भाषा अंग्रेज़ी ● स्वरूप PDF ● ISBN 9780080500935 ● संपादक Timothy M. Cogan & Patrick F. Fox ● प्रकाशक Elsevier Science ● प्रकाशित 2004 ● डाउनलोड करने योग्य 6 बार ● मुद्रा EUR ● आईडी 2259547 ● कॉपी सुरक्षा Adobe DRM
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