Cheese: Chemistry, Physics and Microbiology, Volume 2
：Major Cheese Groups
( 3 )
Publication subTitle ：Major Cheese Groups
Publication series ：3
Author： Fox Patrick F.;McSweeney Paul L. H.;Cogan Timothy M.
Publisher： Elsevier Science
Publication year： 2004
E-ISBN: 9780080500942
P-ISBN(Paperback): 9780122636530
P-ISBN(Hardback): 9780122636530
Subject： TS2 food industry
Language： ENG
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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, Third Edition 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
Chapter