Cheese Vol. 1 
Subtitle: Chemistry  Physics and Microbiology
Edition: 1 edition
Publisher: Springer
Published: December 31, 1995
Language: eng
Format: Hardcover
Number of pages: 1208
ISBN-13: 9780412582301
Subjects: Biochemistry; Biophysics; Food & beverage technology; Microbiology (non-medical); General; Science / General; Science; 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.