Cheese: Chemistry, Physics and Microbiology, Volume 2

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Cheese: Chemistry, Physics and Microbiology, Volume 2 by Fox; McSweeney; Cogan; Guinee, 9780122636530
Note: Supplemental materials are not guaranteed with Rental or Used book purchases.
  • ISBN: 9780122636530 | 0122636538
  • Cover: Hardcover
  • Copyright: 9/29/2004

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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. *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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