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0122636511

Cheese: Chemistry, Physics & Microbiology, Two-Volume Set, Volume 1-2, Third Edition

List Price: $460.00
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Product 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. This third edition of the highly successful two-volume work on the scientific aspects of Cheese: Chemistry, Physics, and Microbiology is available in two volumes entitled General Aspects and Major Cheese Groups. This title contains up-to-date reviews of the literature on the chemical, biochemical, microbiological and physico-chemical aspects of cheese in general. Volume one will focus on general aspects on the principles of cheese science, while volume two focuses on major cheese groups which is devoted to the characteristics of the principle families of cheese.

Cheese: Chemistry, Physics, and Microbiology Two-Volume Set is available for purchase as a set, and as well, so are the volumes individually.

*Extensive referencing gives further exploration on related cheese topics
*Produced in a new 2-color format
*Illustrated with numerous figures and tables

Product Specifications

Binding
Hardcover
Creator
  • Patrick F. Fox
  • Paul L.H. McSweeney
  • Timothy M. Cogan
  • Timothy P. Guinee
EAN
9780122636516
EANList
  • 9780122636516
Edition
3
Format
Box set
ISBN
0122636511
IsEligibleForTradeIn
1
ItemDimensions
  • 1175
  • 900
  • 110
  • 425
Label
Academic Press
Languages
  • English, Published English, Original Language English, Unknown
Manufacturer
Academic Press
NumberOfItems
2
NumberOfPages
1056
PackageDimensions
  • 430
  • 1230
  • 845
  • 920
PackageQuantity
5
ProductGroup
Book
ProductTypeName
ABIS_BOOK
PublicationDate
2004-10-22
Publisher
Academic Press
Studio
Academic Press
Title
Cheese: Chemistry, Physics & Microbiology, Two-Volume Set, Volume 1-2, Third Edition
boxedsetbargains-20
US