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...
| Corporate Author: | |
|---|---|
| Other Authors: | |
| Format: | eBook |
| Language: | English |
| Published: |
Amsterdam ; London :
Elsevier,
[2004]
|
| Edition: | 3rd ed. / |
| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
Search Result 1
Search Result 2
Search Result 3
