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Cheese Chemistry Physics Microbiology Two Volume Set Third Edition by Patrick F Fox, Paul L H McSweeney, Timothy M Cogan, Timothy P Guinee ISBN 0122636511 978-0122636516

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Cheese Chemistry Physics Microbiology Two Volume Set Volume 1 2004 Third Edition by Patrick F Fox Paul L H McSweeney Timothy M Cogan Timothy P Guinee By Patrick F. Fox Digital Instant Download

Author(s): by Patrick F. Fox, Paul L.H. McSweeney, Timothy M. Cogan, Timothy P. Guinee
ISBN(s): 9780122636516, 0122636511
Edition: 3rd
File Details: PDF, 7.25 MB
Year: 2004
Language: english
SKU: EB-36030662 Category: Tags: , , ,

Cheese Chemistry Physics Microbiology Two Volume Set Third Edition by Patrick F. Fox, Paul L.H. McSweeney, Timothy M. Cogan, Timothy P. Guinee – Ebook PDF Instant Download/Delivery: 0122636511, 978-0122636516

Full download Cheese Chemistry Physics Microbiology Two Volume Set Third Edition Cheese Chemistry Physics Microbiology Two Volume Set Third Edition  after payment

 

Product details:

ISBN 10: 0122636511

ISBN 13: 978-0122636516 

Author: Patrick F. Fox, Paul L.H. McSweeney, Timothy M. Cogan, Timothy P. Guinee

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

Table of contents:

  1. Raw Mild Cheeses

  2. Instrumental Techniques

  3. Toxins in Cheese

  4. Nutritional Aspects of Cheese

  5. Cheese as an Ingredient

  6. Genetics of Starter Bacteria

  7. The Microbiology of Cheese Ripening

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Tags: Patrick F Fox, Paul L H McSweeney, Timothy M Cogan, Timothy P Guinee, Cheese, Chemistry, Physics, Microbiology