Cheese: Chemistry, Physics and Microbiology: General Aspects.
| Author/creator | Fox, Patrick F. Editor |
| Other author | Cogan, Timothy Editor |
| Other author | Guinee, Timothy Editor |
| Other author | McSweeney, Paul Editor |
| Format | Electronic |
| Edition | 3rd ed.,Revised |
| Publication Info | Academic Press [Imprint] San Diego : Elsevier Science & Technology Books |
| Description | 640 p. ill 11.000 x 08.250 in. |
| Supplemental Content | Full text available from Ebook Central - Academic Complete |
| Supplemental Content | Full text available from eBook - Agricultural, Biological, and Food Sciences pre-2007 |
| Subjects |
| 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 one is entitled <b>General Aspects</b> which will focus on general aspects on the principles of cheese science. This title contains up-to-date reviews of the literature on the chemical, biochemical, microbiological and physico-chemical aspects of cheese in general.<br /><br /><b>Cheese: Chemistry, Physics, and Microbiology Two-Volume Set, 3E</b> is available for purchase as a set, and as well, so are the volumes individually.<br /><br />*Reflects major advances in cheese science during the last decade<br />*Produced in a new 2-color format<br />*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. |
| LCCN | 2004105782 |
| ISBN | 9780122636523 |
| ISBN | 012263652X (Trade Cloth) Out of Stock Indefinitely |
| Standard identifier# | 9780122636523 |
| Stock number | 00991439 |
Availability
| Library | Location | Call Number | Status | Item Actions |
|---|---|---|---|---|
| Electronic Resources | ✔ Available |