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Family & Home Cheese: Chemistry, Physics and Microbiology, Volume 1, Third Edition: General Aspects

Posted on 2010-03-15




Name:Family & Home Cheese: Chemistry, Physics and Microbiology, Volume 1, Third Edition: General Aspects
ASIN/ISBN:012263652X
Language:English
File size:49.2 Mb
Publish Date: 2004-10-13
ISBN: 012263652X
Pages: 640 pages
File Type: PDF
File Size: 49,2 MB
Other Info: Academic Press
   Family & Home Cheese: Chemistry, Physics and Microbiology, Volume 1, Third Edition: General Aspects

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Patrick F. Fox, Paul McSweeney, Timothy Cogan, Timothy Guinee, “Cheese: Chemistry, Physics and Microbiology, Volume 1, Third Edition: General Aspects”

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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