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Cheese: Chemistry, Physics and Microbiology, Volume 1

General Aspects

3rd Edition - August 4, 2004

Editors: Patrick F. Fox, Paul L.H. McSweeney, Timothy M. Cogan, Timothy P. Guinee

eBook ISBN:
9 7 8 - 0 - 0 8 - 0 5 0 0 9 3 - 5

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… Read more

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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.