Cheese: Chemistry, Physics and Microbiology: Major Cheese Groups
| By: | Fox, Patrick F.; McSweeney, Paul L. H.; Cogan, Timothy M.; Guinee, Timothy P. |
| Publisher: | Elsevier S & T |
| Print ISBN: | 9780122636530 |
| eText ISBN: | 9780080500942 |
| 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 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