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Cheese: Chemistry, Physics and Microbiology
Major Cheese Groups
| Creator | |
| Publisher |
2004-08-04
|
| ISBN | 9780122636530, 0122636538,
|
| Language |
English
|
| Category | |
| Subject | Cheese. |
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. Volume II entitled Major Cheese Groups will focus on major cheese groups which is devoted to the characteristics of the principle families of cheese. 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 the major advances in cheese science during the last decade *Produced in a new 2-color format *Illustrated with numerous figures and tables