Cheese: Chemistry, Physics and Microbiology: General Aspects

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Cheese: Chemistry, Physics and Microbiology: General Aspects

By Fox, Patrick F.; McSweeney, Paul L. H.; Cogan, Timothy M.; Guinee, Timothy P.

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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.

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

Subject: Allied Health & Medical -> Medical -> Nutrition

Cheese: Chemistry, Physics and Microbiology: General Aspects
3rd edition
Publisher: Elsevier S & T 08/2004
Imprint: Academic Press
Language: English
Length: 640 pages

ISBN 10: 012263652X
ISBN 13: 9780122636523
Print ISBN: 9780122636523

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