Cheese: Chemistry, Physics and Microbiology, Volume 1
Author: Patrick F. Fox
Publisher: Elsevier
Published: 2004-08-04
Total Pages: 646
ISBN-13: 0080500935
DOWNLOAD EBOOKThe 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