Cheese Vol. 2: Chemistry, Physics and Microbiology - Major Cheese Groups
| Author/creator | Fox, Patrick F. Author Editor |
| Format | Electronic |
| Edition | 3rd ed. |
| Publication Info | Academic Press [Imprint] San Diego : Elsevier Science & Technology Books Saint Louis : Elsevier [Distributor] |
| Description | 456 p. |
| Supplemental Content | Full text available from eBook - Agricultural, Biological, and Food Sciences pre-2007 |
| Subjects |
| Other author/creator | McSweeney,Paul L. H. Editor |
| Other author/creator | Cogan,Timothy M. Editor |
| Other author/creator | Guinee,Timothy P. Editor |
| Other author/creator | McSweeney,Paul L.H. Editor |
| Summary | Annotation 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 entitledMajor Cheese Groupswill 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, 3Eis 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 |
| Access restriction | Available only to authorized users. |
| Technical details | Mode of access: World Wide Web |
| Genre/form | Electronic books. |
| ISBN | 9780080500942 |
| ISBN | 0080500943 (E-Book) Active Record |
| Standard identifier# | 9780080500942 |
| Stock number | 9780080500942 00991439 |
Availability
| Library | Location | Call Number | Status | Item Actions |
|---|---|---|---|---|
| Electronic Resources | Access Content Online | ✔ Available |