Cheese: Chemistry, Physics and Microbiology, Volume 2 : Major Cheese Groups, PDF eBook

Cheese: Chemistry, Physics and Microbiology, Volume 2 : Major Cheese Groups PDF

Edited by Patrick F. Fox, Paul L.H. McSweeney, Timothy M. Cogan, Timothy P. Guinee

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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, Third Edition is available for purchase as a set, and as well, so are the volumes individually.

  • Reflects the major advances in cheese science during the last decade
  • Produced in a new 2-color format
  • Illustrated with numerous figures and tables

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