Cheese 1, General aspects
Patrick F Fox, et al
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.
Категории:
Година:
2004
Издание:
3rd ed
Издателство:
Elsevier Academic
Език:
english
Страници:
564
ISBN 10:
012263652X
ISBN 13:
9780122636523
Файл:
PDF, 56.21 MB
IPFS:
,
english, 2004