ENGLISH

Cheese: Chemistry, Physics & Microbiology, Two-Volume Set, Volume 1-2, Third Edition

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

Book information

Publisher
Academic Press
Year
2004
ISBN
0122636511, 9780122636516, 012263652X, 9780122636523
LCC
SF271 .C43 2004
Open Library ID
OL18806690M
Language
english
Format
PDF
Filesize
11 MB (11553890 bytes)
Volume
Vol.1
Edition
3
Pages
645\645
Topic
Physics
Library
Якова Кротова б-ка
Time added
2010-04-20 09:06:08

Description

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. This third edition of the highly successful two-volume work on the scientific aspects of Cheese: Chemistry, Physics, and Microbiology is available in two volumes entitled General Aspects and Major Cheese Groups. This title contains up-to-date reviews of the literature on the chemical, biochemical, microbiological and physico-chemical aspects of cheese in general. Volume one will focus on general aspects on the principles of cheese science, while volume two focuses on major cheese groups which is devoted to the characteristics of the principle families of cheese. Cheese: Chemistry, Physics, and Microbiology Two-Volume Set is available for purchase as a set, and as well, so are the volumes individually. *Extensive referencing gives further exploration on related cheese topics *Produced in a new 2-color format *Illustrated with numerous figures and tables

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