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[Cheese: Chemistry, Physics and Microbiology] Major Cheese Groups Volume 2 || Acid- and acid/rennet-curd cheeses part C: Acid-heat coagulated cheeses

โœ Scribed by Farkye, N.Y.

Book ID
121763606
Publisher
Elsevier
Year
2004
Tongue
English
Weight
622 KB
Edition
3rd
Category
Article
ISBN
0122636538
ISSN
1874-558X

No coin nor oath required. For personal study only.

โœฆ Synopsis

The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50% of cheese production in some countries. Volume II entitled Major Cheese Groups will focus on major cheese groups which is devoted to the characteristics of the principle families of cheese.

Cheese: Chemistry, Physics, and Microbiology Two-Volume Set, 3E is available for purchase as a set, and as well, so are the volumes individually.

*Reflects the major advances in cheese science during the last decade
*Produced in a new 2-color format
*Illustrated with numerous figures and tables

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[Cheese: Chemistry, Physics and Microbiology] Major Cheese Groups Volume 2 || List of Contributors
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[Cheese: Chemistry, Physics and Microbiology] Major Cheese Groups Volume 2 || Preface to the first edition
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The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50% of cheese production in some countries. Volume II entitled **Major Cheese Groups** will focus on major cheese groups which is devoted to the characteristics of the principle fam