Cheese: Chemistry, Physics and Microbiology: Major Cheese Groups

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Cheese: Chemistry, Physics and Microbiology: Major Cheese Groups

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 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.

*Reflects the 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: Major Cheese Groups
3rd edition
Publisher: Elsevier S & T 08/2004
Imprint: Academic Press
Language: English
Length: 456 pages

ISBN 10: 0122636538
ISBN 13: 9780122636530
Print ISBN: 9780122636530

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