Cheese Chemistry Physics And Microbiology
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Cheese: Chemistry, Physics and Microbiology, Fourth Edition provides a comprehensive overview of the chemical, biochemical, microbiological, and physico-chemica
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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 countrie
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The first edition of this book was very well received by the various groups (lecturers, students, researchers and industrialists) interested in the scientific a
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Type: BOOK - Published: 2016-08-22 - Publisher: Springer
This book provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's updated 22 chapters cover the chem
Language: en
Pages: 600
Pages: 600
Type: BOOK - Published: 1993 - Publisher: Aspen Publishers
This two-volume work was first published in 1987. This second edition covers all the subjects treated in the first edition with many revisions and updates, and