Cheese: Chemistry, Physics and Microbiology, Volume 1: General Aspects
ISBN-13:
9780122636523
ISBN-10:
012263652X
Edition:
3
Author:
Patrick F. Fox, Paul L. H. McSweeney, Timothy M. Cogan, Timothy P. Guinee
Publication date:
2004
Publisher:
Academic Press
Format:
Hardcover
640 pages
Category:
Nutrition
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Book details
ISBN-13:
9780122636523
ISBN-10:
012263652X
Edition:
3
Author:
Patrick F. Fox, Paul L. H. McSweeney, Timothy M. Cogan, Timothy P. Guinee
Publication date:
2004
Publisher:
Academic Press
Format:
Hardcover
640 pages
Category:
Nutrition
Summary
Cheese: Chemistry, Physics and Microbiology, Volume 1: General Aspects (ISBN-13: 9780122636523 and ISBN-10: 012263652X), written by authors
Patrick F. Fox, Paul L. H. McSweeney, Timothy M. Cogan, Timothy P. Guinee, was published by Academic Press in 2004.
With an overall rating of 3.7 stars, it's a notable title among other
Nutrition
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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 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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