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 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.

Key Features

*Reflects major advances in cheese science during the last decade *Produced in a new 2-color format *Illustrated with numerous figures and tables

Readership

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

Details

No. of pages:
640
Language:
English
Copyright:
© 2004
Published:
Imprint:
Academic Press
Print ISBN:
9780122636523
Electronic ISBN:
9780080500935