Cheese: Chemistry, Physics and Microbiology: Volume 1: General Aspects  Volume 2
Subtitle: Major Cheese Groups
Edition: 2nd ed. edition
Publisher: Springer
Published: February 28, 1999
Language: eng
Format: Hardcover
Number of pages: 601
ISBN-13: 9780834213388
Subjects: Food & beverage technology; Technology & Industrial Arts; Technology; Science/Mathematics; Food Science; Technology / Food Industry & Science
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.