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
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语言 英语 ● 格式 PDF ● ISBN 9780080500935 ● 编辑 Timothy M. Cogan & Patrick F. Fox ● 出版者 Elsevier Science ● 发布时间 2004 ● 下载 6 时 ● 货币 EUR ● ID 2259547 ● 复制保护 Adobe DRM
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