Cheese: Chemistry, Physics and Microbiology, Volume 1
：General Aspects
( 3 )
Publication subTitle ：General Aspects
Publication series ：3
Author： Fox Patrick F.;McSweeney Paul L. H.;Cogan Timothy M.
Publisher： Elsevier Science
Publication year： 2004
E-ISBN: 9780080500935
P-ISBN(Paperback): 9780122636523
P-ISBN(Hardback): 9780122636523
Subject： Q93 Microbiology;R15 Nutrition, food hygiene
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 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