Cheese: Chemistry, Physics and Microbiology, Volume 2 (Enhanced Edition) by Patrick F. Fox, Paul L.H. McSweeney, Timothy M. Cogan & Timothy P. Guinee

Cheese: Chemistry, Physics and Microbiology, Volume 2 (Enhanced Edition)

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Description

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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