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Loading... Cheese: Chemistry, Physics and Microbiology, Volume 1, Third Edition: General Aspectsby Patrick F. Fox
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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. No library descriptions found. |
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Google Books — Loading... GenresMelvil Decimal System (DDC)637.3Technology Agriculture & related technologies Dairy: Milk, Butter, Cheese CheeseLC ClassificationRatingAverage: No ratings.Is this you?Become a LibraryThing Author. |