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Cheese : chemistry, physics, and microbiology.
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 |
| Sumario: | 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. |
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| Notas: | Previous edition: 1993. |
| Descripción Física: | 1 online resource (2 volumes) : illustrations |
| Bibliografía: | Includes bibliographical references and index. |
| ISBN: | 9780080523439 0080523439 0080500935 9780080500935 0122636511 9780122636516 9780122636523 012263652X 0122636538 9780122636530 |