Cheese: Chemistry, Physics and Microbiology General Aspects

Name: Cheese: Chemistry, Physics and Microbiology General Aspects
Availability: OutOfStock
ISBN: 9780122636523

ISBN-10: 012263652X

ISBN-13: 9780122636523

Edition: 3rd 2004 (Revised)

Authors: Patrick F. Fox, Timothy Cogan, Timothy Guinee, Paul McSweeney

List price: $295.00

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Description:

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…

Book details

List price: $295.00
Edition: 3rd
Copyright year: 2004
Publisher: Elsevier Science & Technology Books
Publication date: 9/29/2004
Binding: Hardcover
Pages: 640
Size: 8.50" wide x 11.00" long x 1.25" tall
Weight: 4.444
Language: English

P.F. Fox Ph.D., D.Sc. isnbsp;Professor Emeritus of Food Chemistry and P.L.H. McSweeney Ph.D., is a Senior Lecturer in Food Chemistry at University College, Cork, Ireland. nbsp;