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Coperta cărții "Cheese: Chemistry, Physics and Microbiology, Volume 2" de autor necunoscut

Cheese: Chemistry, Physics and Microbiology, Volume 2

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Description

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, Third Edition is available for purchase as a set, and as well, so are the volumes individually.

Details
  • ISBN: 9780122636530
Sold By: Prior Books Total Items: 86171

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