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  • Encyclopedia of Dairy Sciencesby John W. Fuquay; Patrick F. Fox; Paul L. H. McSweeney

    Elsevier Science 2011; US$ 1,420.00

    Dairy Science includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspects of milk itself as well as the technological (processing) aspects of the transormation of milk into its various consumer products, including beverages, fermented products, contentraed and dried products,... more...

  • Cheeseby Patrick F. Fox; Paul L. H. McSweeney; Timothy M. Cogan; Timothy P. Guinee

    Elsevier Science 2004; US$ 325.00

    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... more...

  • Cheeseby Patrick F. Fox; Paul L. H. McSweeney; Timothy M. Cogan; Timothy P. Guinee

    Elsevier Science 2004; US$ 310.00

    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,... more...

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