Cheese. chemistry, physics, and microbiology. [Vol. 1] :
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...
Clasificación: | Libro Electrónico |
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Otros Autores: | |
Formato: | Electrónico eBook |
Idioma: | Inglés |
Publicado: |
Amsterdam ; London :
Elsevier,
2004.
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Edición: | 3rd ed. / |
Temas: | |
Acceso en línea: | Texto completo Texto completo |
Tabla de Contenidos:
- v. 1. General aspects
- v. 2. Major cheese groups.