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Cheese : chemistry, physics, and microbiology.

Author: P F Fox
Publisher: Amsterdam ; London : Elsevier, ©2004.
Edition/Format:   eBook : Document : English : 3rd ed.View all editions and formats
Summary:
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  Read more...
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Cheese.
Amsterdam ; London : Elsevier, ©2004
(DLC) 2004105782
(OCoLC)56374577
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: P F Fox
ISBN: 9780080523439 0080523439 0080500935 9780080500935 0122636511 9780122636516 9780122636523 012263652X 0122636538 9780122636530
OCLC Number: 190811217
Notes: Previous edition: 1993.
Description: 1 online resource (2 volumes) : illustrations
Contents: v. 1. General aspects --
v. 2. Major cheese groups.
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Abstract:

Contains reviews of the literature on the chemical, biochemical, microbiological and physico-chemical aspects of cheese in general. This book focuses on general aspects on the principles of cheese  Read more...

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"These volumes can be highly useful not only to the students and academicians but also to the researchers, production management and quality control personnel working in the dairy industry." - Read more...

 
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