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

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

( Review 37 )
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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.

Book 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.

Book Detail

  • Book Title

    Cheese: Chemistry, Physics and Microbiology, Vo...

  • Author

    Patrick F. Fox

  • Book Type

    Business And Accounts

  • Date Published

    September 29, 2004

  • Specification

    Management And Technology

  • Pages

    456 Pages

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