Fundamentals of Cheese Science
Edition: 1 edition
Publisher: Springer
Published: February 2000
Language: eng
Format: Hardcover
Number of pages: 608
ISBN-13: 9780834212602
Subjects: Food & beverage technology; Technology; Cheese; Technology & Industrial Arts; 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 throughout the world in a great diversity of flavors, textures, and forms.