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Cheese: Chemistry, Physics and Microbiology, Volume 2

Major Cheese Groups

3rd Edition - August 4, 2004

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

Language: English
Hardback ISBN:
9 7 8 - 0 - 1 2 - 2 6 3 6 5 3 - 0
eBook ISBN:
9 7 8 - 0 - 0 8 - 0 5 0 0 9 4 - 2

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 en… Read more

Cheese: Chemistry, Physics and Microbiology, Volume 2

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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 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, Third Edition is available for purchase as a set, and as well, so are the volumes individually.