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
€255.83
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भाषा अंग्रेज़ी ● स्वरूप PDF ● ISBN 9780080500942 ● संपादक Timothy M. Cogan & Patrick F. Fox ● प्रकाशक Elsevier Science ● प्रकाशित 2004 ● डाउनलोड करने योग्य 6 बार ● मुद्रा EUR ● आईडी 2259548 ● कॉपी सुरक्षा Adobe DRM
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