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.
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Descrizione libro Academic Press, 2004. Paperback. Condizione libro: Brand New. 476 pages. 11.00x8.30x1.12 inches. This item is printed on demand. Codice libro della libreria zk0123884659
Descrizione libro Academic Press, 2004. Paperback. Condizione libro: New. book. Codice libro della libreria 0123884659