CHEESE CHEMISTRY, PHYSICS AND MICROBIOLOGY, 3E, 2 VOLS. SET

FOX P.F.

ISBN 10: 0122636511 / ISBN 13: 9780122636516

Published by ELSEVIER, 2004

Brand New! Fast Delivery This is an International Edition and ship within 24-48 hours. Deliver by FedEx and Dhl, & Aramex, UPS, & USPS and we do accept APO and PO BOX Addresses. Order can be delivered worldwide within 6-12 days and we do have flat rate for up to 2LB. Extra shipping charges will be requested if the Book weight is more than 5 LB. This Item May be shipped from India, United states & United Kingdom. Depending on your location and availability. Seller Inventory # CBS 9780122636516

Synopsis:

The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50 per cent of cheese production in some countries. This third edition of the highly successful two-volume work on the scientific aspects of "Cheese: Chemistry, Physics, and Microbiology" is available in two volumes entitled "General Aspects" and "Major Cheese Groups". This title contains up-to-date reviews of the literature on the chemical, biochemical, microbiological and physico-chemical aspects of cheese in general. Volume one will focus on general aspects on the principles of cheese science, while volume two focuses on major cheese groups which is devoted to the characteristics of the principle families of cheese. "Cheese: Chemistry, Physics, and Microbiology Two-Volume Set" is available for purchase as a set, and as well, so are the volumes individually. Extensive referencing gives further exploration on related cheese topics. Produced in a new 2-color format, it is illustrated with numerous figures and tables.

About the Author: Edited by Patrick F. Fox, Paul McSweeney, Timothy Cogan and Timothy Guinee

Bibliographic Details

Title: CHEESE CHEMISTRY, PHYSICS AND MICROBIOLOGY, ...
Publisher: ELSEVIER
Publication Date: 2004
Binding: Hardcover
Condition: New
Edition: 3rd Edition, International Edition