Cheese: Chemistry, Physics and Microbiology: General Aspects
| By: | Fox, Patrick F.; McSweeney, Paul L. H.; Cogan, Timothy M.; Guinee, Timothy P. |
| Publisher: | Elsevier S & T |
| Print ISBN: | 9780122636523 |
| eText ISBN: | 9780080500935 |
| Edition: | 3 |
| Format: | Page Fidelity |
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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