Cheese : chemistry, physics, and microbiology.

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...

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Bibliographic Details

Corporate Author:	Knovel (Firm)
Other Authors:	Fox, P. F.
Format:	eBook
Language:	English
Published:	Amsterdam ; London : Elsevier, [2004]
Edition:	3rd ed. /
Subjects:	Cheese. Cheese > Varieties. Cheese > Microbiology. Fromage. Fromage > Variétés. Fromage > Microbiologie. Electronic books.
Online Access:	Connect to the full text of this electronic book