Cheese: Chemistry, Physics and Microbiology - Couverture rigide

Couverture rigide

ISBN 10 : 0122636511 ISBN 13 : 9780122636516

Editeur : Academic Press Inc, 2004

Synopsis

The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50 per cent of cheese production in some countries. This third edition of the highly successful two-volume work on the scientific aspects of "Cheese: Chemistry, Physics, and Microbiology" is available in two volumes entitled "General Aspects" and "Major Cheese Groups". This title contains up-to-date reviews of the literature on the chemical, biochemical, microbiological and physico-chemical aspects of cheese in general. Volume one will focus on general aspects on the principles of cheese science, while volume two focuses on major cheese groups which is devoted to the characteristics of the principle families of cheese. "Cheese: Chemistry, Physics, and Microbiology Two-Volume Set" is available for purchase as a set, and as well, so are the volumes individually. Extensive referencing gives further exploration on related cheese topics. Produced in a new 2-color format, it is illustrated with numerous figures and tables.

A propos du livre

À propos de l?auteur

Edited by Patrick F. Fox, Paul McSweeney, Timothy Cogan and Timothy Guinee

Détails de l'édition

• Éditeur: Academic Press Inc
• Date d'édition: 2004
• Langue: anglais
• ISBN 10: 0122636511
• ISBN 13: 9780122636516
• Reliure: Relié
• Numéro d'édition: 3
• Nombre de pages: 1056
• Éditeur: Fox Professor Patrick F., Cogan Timothy M., Guinee Timothy, McSweeney Paul
• Coordonnées du fabricant: non disponible
• Personne responsable: Yeepin GmbH; 492000000000; sunshine12232@outlook.com; ; Alleestr.11; Kaiserslautern; Rheinland-Pfalz; 67655; Allemagne