Cheese: Chemistry, Physics and Microbiology: Volume 1: General Aspects Volume 2
Subtitle: Major Cheese Groups
Edition: 2nd ed. edition
Publisher: Springer
Published: April 30, 1994
Language: eng
Format: Hardcover
ISBN-13: 9780834213784
Subjects: Food & beverage technology; Mathematics and Science; Food Science; Technology / Food Industry & Science; Technology; Technology & Industrial Arts; Science/Mathematics
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.