Agricultural Produce - Meat & Dairy, Dairy - Cooking, Food Sciences - General & Miscellaneous
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Overview
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
Audience: Senior graduates, post graduate students, industry R&D personnel, research institutes, and industrial quality control personnel.
Book Details
Published
November 28, 2004
Publisher
Amsterdam ; Elsevier, 2004.
Pages
640
Format
Hardcover
ISBN
9780122636523