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Cheese: Chemistry, Physics & Microbiology, Two-Volume Set: Cheese: Chemistry, Physics and Microbiology, Volume 1, Third Edition: General Aspects | |||||
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Rok: 2004 AnotaceThe 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 Dostupné zdroje
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