Cheese: Chemistry, Physics and Microbiology, Volume 2 (3rd ed.)

Major Cheese Groups

by Patrick F. Fox, Paul L. H. McSweeney, Timothy M. Cogan,

Subject categories
ISBNs
  • 0080500943
  • 9780122636530
  • 9780080500942

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 decade
  • Produced in a new 2-color format
  • Illustrated with numerous figures and tables
  • Elsevier Science; August 2004
  • ISBN: 9780080500942
  • Edition: 3
  • Read online, or download in secure PDF format
  • Title: Cheese: Chemistry, Physics and Microbiology, Volume 2
  • Author: Patrick F. Fox (ed.); Paul L. H. McSweeney (ed.); Timothy M. Cogan (ed.); Timothy P. Guinee (ed.)
  • Imprint: Academic Press
Subject categories
ISBNs
  • 0080500943
  • 9780122636530
  • 9780080500942