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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, 3E is available for purchase as a set, and as well, so are the volumes individually.
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- PublisherAcademic Press
- Publication date2012
- ISBN 10 0123884659
- ISBN 13 9780123884657
- BindingPaperback
- Number of pages476
- EditorFox Patrick F.
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Cheese: Chemistry, Physics and Microbiology: Volume 2 Major Cheese Groups
Published by
Academic Press
(2004)
ISBN 10: 0123884659
ISBN 13: 9780123884657
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Paperback
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Book Description Paperback. Condition: Brand New. 476 pages. 11.00x8.30x1.12 inches. This item is printed on demand. Seller Inventory # zk0123884659
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