Cheese: Chemistry, Physics and Microbiology, Volume 2
Available
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 ...
Read more
product_type_E-book
pdf
Price
200.00 £
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 ...
Read more