Cheese: Chemistry, Physics and Microbiology, Volume 2
Major Cheese Groups
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.Reflects the major advances in cheese science during the last decadeProduced in a new 2-color formatIllustrated with numerous figures and tables
CHF 322.50
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Produktdetails
Weitere Autoren: McSweeney, Paul L. H. (Hrsg.) / Cogan, Timothy M. (Hrsg.) / Guinee, Timothy P. (Hrsg.)
- ISBN: 978-0-08-050094-2
- EAN: 9780080500942
- Produktnummer: 36174934
- Verlag: Elsevier Science & Techn.
- Sprache: Englisch
- Erscheinungsjahr: 2004
- Seitenangabe: 456 S.
- Plattform: PDF
- Auflage: 3. Auflage
12 weitere Werke von Patrick F. (Hrsg.) Fox:
Cheese: Chemistry, Physics and Microbiology, Volume 1
Major Cheese Groups
Major Cheese Groups
Ebook (EPUB Format)
CHF 309.60
Advanced Dairy Chemistry: Volume 1: Proteins, Parts A&B
Major Cheese Groups
Major Cheese Groups
Ebook (PDF Format)
CHF 314.50
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