Cheese: Chemistry, Physics and Microbiology book cover

Cheese: Chemistry, Physics and Microbiology

General Aspects

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 one is entitled General Aspects which will focus on general aspects on the principles of cheese science. This title contains up-to-date reviews of the literature on the chemical, biochemical, microbiological and physico-chemical aspects of cheese in general. Cheese: Chemistry, Physics, and Microbiology Two-Volume Set, 3E is available for purchase as a set, and as well, so are the volumes individually.

Audience
Senior graduates, post graduate students, industry R&D personnel, research institutes, and industrial quality control personnel.

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Published: August 2004

Imprint: Academic Press

ISBN: 978-0-12-263652-3

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