num_pages: 640
description: 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 general. Chemistry, Physics, and Microbiology Two-Volume Set, 3E is available for purchase as a set, and as well, so are the volumes individually.*Reflects major advances in cheese science during the last decade*Produced in a new 2-color format*Illustrated with numerous figures and tables
language: English
title: Cheese: Chemistry, Physics and Microbiology, Volume 1: General Aspects
titlecomplete: Cheese: Chemistry, Physics and Microbiology, Volume 1: General Aspects
ratings_count: 2
publisher: Academic Press