Cheese: Chemistry, Physics & Microbiology, Two-Volume Set

Guinee, Timothy

ISBN 10: 0122636511 / ISBN 13: 9780122636516

Editore: Academic Press, 2004

Riguardo questo articolo

2004; 2 voll., ril., pp. 1056, cm 31,5x23,5.

Codice articolo 1663406

Dati bibliografici

• Titolo: Cheese: Chemistry, Physics & Microbiology, Two-Volume Set
• Editore: Academic Press
• Data di pubblicazione: 2004
• Lingua: Inglese
• ISBN 10: 0122636511
• ISBN 13: 9780122636516
• Rilegatura: Brossura
• Edizione: terza edizione
• Condizione: fine
• Tipo di libro: Libro

Descrizione articolo

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. This third edition of the highly successful two-volume work on the scientific aspects of Cheese: Chemistry, Physics, and Microbiology is available in two volumes entitled General Aspects and Major Cheese Groups. This title contains up-to-date reviews of the literature on the chemical, biochemical, microbiological and physico-chemical aspects of cheese in general. Volume one will focus on general aspects on the principles of cheese science, while volume two focuses on major cheese groups which is devoted to the characteristics of the principle families of cheese.

Cheese: Chemistry, Physics, and Microbiology Two-Volume Set is available for purchase as a set, and as well, so are the volumes individually.

*Extensive referencing gives further exploration on related cheese topics
*Produced in a new 2-color format
*Illustrated with numerous figures and tables

Recensione

"These volumes can be highly useful not only to the students and academicians but also to the researchers, production management and quality control personnel working in the dairy industry."
- CARBOHYDRATE POLYMERS (November 2005)

"This two-volume set of books should well serve for the next decade as a fundamental reference for those in academia and industry"
- F.P. Rattray for INTERNATIONAL DAIRY JOURNAL (2005)

"...highly recommended for academic or industry collections with food science and/or dairy departments."
- E-STREAMS (May 2005)