Cheese:Chemistry, Physics and Microbiology, Volume 1
Edition: 2 edition
Publisher: Springer
Published: December 31, 1995
Language: eng
Format: Hardcover
Number of pages: 594
ISBN-13: 9780412535000
Subjects: Dairy farming; Food & beverage technology; Dairy Science; Technology; Cooking / Wine; Technology & Industrial Arts; Science/Mathematics; Food Science; Specific Ingredients - Dairy; Technology / Food Industry & Science; Cheese; Varieties
First sentence: Cheese is the generic name for a group of fermented milk-based food products, produced in a great range of flavours and forms throughout the world.