CHEESE: CHEMISTRY, PHYSICS AND MICROBIOLOGY, 2Author: Third Edition Edited By Patrick Fox , University College Cork, Ireland Paul McSweeney , University College Cork, Ireland Timothy Cogan , Dairy Products Research Centre, Ireland Timothy Guinee , Teagasc, Ireland
Publish date: agosto 2004
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, 3E is available for purchase as a set, and as well, so are the volumes individually.