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

Cheese: Chemistry, Physics and Microbiology: General Aspects

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

Kobo ebook | August 4, 2004

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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

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

The following ISBNs are associated with this title:


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