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Cheese.chemistry, physics, and micro...

Fox, P. F.

Cheese.chemistry, physics, and microbiology.[Vol. 2]

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Cheese.
其他題名:	chemistry, physics, and microbiology.
其他作者:	Fox, P. F.
出版者:	Amsterdam ;Elsevier,2004.
面頁冊數:	1 online resource (2 v.) :ill.
附註:	Previous ed.: 1993.
標題:	Cheese.
電子資源:	http://www.sciencedirect.com/science/book/9780122636530
ISBN:	9780122636530

Cheese.chemistry, physics, and microbiology.[Vol. 2]
Cheese.chemistry, physics, and microbiology.[Vol. 2][electronic resource] : - 3rd ed. / - Amsterdam ;Elsevier,2004. - 1 online resource (2 v.) :ill.

Previous ed.: 1993.

Includes bibliographical references and index.

v. 1. General aspects -- v. 2. Major cheese groups.

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.

ISBN: 9780122636530

Source: 98245:98247Elsevier Science & Technologyhttp://www.sciencedirect.comSubjects--Topical Terms:

303210
Cheese.
Index Terms--Genre/Form:

214472
Electronic books.

LC Class. No.: SF271 / .C43 2004eb

Dewey Class. No.: 637/.3

Cheese.chemistry, physics, and microbiology.[Vol. 2]
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505 0 $a v. 1. General aspects -- v. 2. Major cheese groups.
520 $a 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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