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| CHEESE: CHEMISTRY, PHYSICS AND MICROBIOLOGY, 2
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Major Cheese Groups
To order this title, and for more information, click here
Third Edition
Edited By
Patrick Fox, University College Cork, Ireland
Paul McSweeney, University College Cork, Ireland
Timothy Cogan, Dairy Products Research Centre, Ireland
Timothy Guinee, Teagasc, Ireland
Description
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.
Audience
Senior graduates, post graduate students, industry R&D personnel, research institutes, and industrial quality control personnel.
| Bibliographic details |
Hardbound, 456 pages, publication date: AUG-2004
ISBN-13: 978-0-12-263653-0
ISBN-10: 0-12-263653-8
Imprint: ACADEMIC PRESS
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| Price and Ordering |
Price:
GBP 161
USD 260
EUR 210
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Books and book related electronic products are priced in US dollars (USD), euro (EUR), and Great Britain Pounds (GBP). USD prices apply to the Americas and Asia Pacific. EUR prices apply in Europe and the Middle East. GBP prices apply to the UK and all other countries.
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090/910
Last update: 5 Sep 2009
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