Cheese: Chemistry, Physics and Microbiology: Major Cheese Groups - Brossura

Brossura

ISBN 10: 0123884659 ISBN 13: 9780123884657

Casa editrice: Academic Press, 2012

Riassunto

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.

Su questa edizione

• Editore: Academic Press
• Data di pubblicazione: 2012
• ISBN 10: 0123884659
• ISBN 13: 9780123884657
• Rilegatura: Copertina flessibile
• Numero di pagine: 476
• Redattore: Fox Patrick F.