Cheese: Chemistry, Physics and Microbiology, Volume 1 —— General Aspects

----- 奶酪：化学，物理和微生物学，第1卷：概述

ISBN: 9780122636523 出版年：2004 页码：645 Academic Press_RW

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 General Aspects 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. 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 major advances in cheese science during the last decade*Produced in a new 2-color format*Illustrated with numerous figures and tables