Cheese: Chemistry, Physics and Microbiology book cover

Cheese: Chemistry, Physics and Microbiology

Major Cheese Groups

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.

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

Hardbound, 456 Pages

Published: August 2004

Imprint: Academic Press

ISBN: 978-0-12-263653-0


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