Cheese: Chemistry, Physics and Microbiology, Volume 2 —— Major Cheese Groups

----- 奶酪：化学，物理和微生物学，第2卷：主要奶酪组

ISBN: 9780122636530 出版年：2004 页码：469 Academic Press_RM

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.Reflects the major advances in cheese science during the last decadeProduced in a new 2-color formatIllustrated with numerous figures and tables