Cheese: Chemistry, Physics and Microbiology, Volume 1: General Aspects by Patrick F. Fox

Cheese: Chemistry, Physics and Microbiology, Volume 1: General Aspects

byPatrick F. Fox, Paul L. H. McSweeney, Timothy M. Cogan...

Kobo ebook | August 4, 2004

Pricing and Purchase Info

$273.59 online 
$342.00 list price save 20%

Prices and offers may vary in store

Available for download

Not available in stores

about

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

Title:Cheese: Chemistry, Physics and Microbiology, Volume 1: General AspectsFormat:Kobo ebookPublished:August 4, 2004Publisher:Elsevier ScienceLanguage:English

The following ISBNs are associated with this title:

ISBN:9990007245447

Look for similar items by category:

Reviews