Cheese: Chemistry, Physics and Microbiology, Volume 1, Third Edition
Subtitle: General Aspects
Contributors: Patrick F. Fox (Editor); Paul McSweeney (Editor); Timothy Cogan (Editor); Timothy Guinee (Editor)
Publisher: Academic Press
Published: September 29, 2004
Language: eng
Number of pages: 640
ISBN-13: 9780122636523
First sentence: Cheese is the generic name for a group of fermented milk-based food products, produced in a wide range of flavours and forms throughout the world.