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Item Details
Title: CHEESE: CHEMISTRY, PHYSICS AND MICROBIOLOGY
MAJOR CHEESE GROUPS
By: Timothy Guinee
Format: Hardback

List price: £220.00


We currently do not stock this item, please contact the publisher directly for further information.

ISBN 10: 0122636538
ISBN 13: 9780122636530
Publisher: ELSEVIER SCIENCE PUBLISHING CO INC
Pub. date: 4 August, 2004
Edition: 3rd edition
Pages: 456
Description: Focuses on cheese groups which is devoted to the characteristics of the principle families of cheese. This volume reflects the advances in cheese science. Produced in a 2-color format, it illustrates figures and tables.
Synopsis: 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.
Publication: US
Imprint: Academic Press Inc
Returns: Returnable
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ADVANCED DAIRY CHEMISTRY (PB)
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CHEESE (HB)
CHEESE CHEMISTRY, PHYSICS AND MICROBIOLOGY (HB)
DAIRY CHEMISTRY AND BIOCHEMISTRY (PB)
DAIRY STARTER CULTURES (HB)
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ENCYCLOPEDIA OF DAIRY SCIENCES, FOUR-VOLUME SET (HB)
FUNDAMENTALS OF CHEESE SCIENCE (HB)
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FUNDAMENTALS OF CHEESE SCIENCE (PB)
TRENDS IN THE USE AND PRODUCTION OF ANTIMICROBIALS (PB)

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