Cheese: Chemistry, Physics and Microbiology: General Aspects: General Aspects V. 1 Book + PRICE WATCH * Amazon pricing is not included in price watch

Cheese: Chemistry, Physics and Microbiology: General Aspects: General Aspects V. 1 Book

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. *Reflects major advances in cheese science during the last decade*Produced in a new 2-color format*Illustrated with numerous figures and tablesRead More

from£N/A | RRP: £161.00
* Excludes Voucher Code Discount Also available Used from £N/A
  • 012263652X
  • 9780122636523
  • 4 August 2004
  • Academic Press
  • Hardcover (Book)
  • 640
  • 3
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