[1825 days] Cheese: Chemistry, Physics and Microbiology: General Aspects

[1825 days] Cheese: Chemistry, Physics and Microbiology: General Aspects

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CHI TIẾT SẢN PHẨM

Mã sản phẩm:

9780122636523

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Nhà xuất bản:

Elsevier S & T

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Ngôn ngữ:

English

Tác giả:

Fox, Patrick F.; McSweeney, Paul L. H.; Cogan, Timothy M.; Guinee, Timothy P.

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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 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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