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9780122636530

Cheese: Chemistry, Physics & Microbiology, Vol. 2: Major Cheese Groups

Cheese: Chemistry, Physics & Microbiology, Vol. 2: Major Cheese Groups

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Product details

  • ISBN-13: 9780122636530
  • ISBN: 0122636538
  • Edition: 3rd
  • Publication Date: 2004
  • Publisher: Academic Press

AUTHOR

by Unknown Author

SUMMARY

In this edition of the second volume of 'Cheese', the cheeses discussed are grouped according to characteristics rather than where they are produced. A new chapter on acid gels provides the basis for discussion on cheeses made by acid or heat plus acid coagulation that are becoming popular as food ingredients.Cheese: Chemistry, Physics & Microbiology, Vol. 2: Major Cheese Groups, 3rd was published 2004 under ISBN 9780122636530 and ISBN 0122636538.

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