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Cheese: Chemistry, Physics and Microbiology, Volume 2: Major Cheese Groups

Cheese: Chemistry, Physics and Microbiology, Volume 2: Major Cheese Groups

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Cheese: Chemistry, Physics and Microbiology, Volume 2: Major Cheese Groups

Longueur:
468 pages
Sortie:
Aug 4, 2004
ISBN:
9780080500942
Format:
Livre

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
Sortie:
Aug 4, 2004
ISBN:
9780080500942
Format:
Livre

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