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Cheese chemistry, physics and microbiology

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 one is entitled General Aspects which will focus on general aspects on the principles of cheese science. This title contains up-to-date reviews of the literature on the chemical, biochemical, microbiological and physico-chemical aspects of cheese in general. Cheese: Chemistry, Physics, and Microbiology Two-Volume Set, 3E is available for purchase as a set, and as well, so are the volumes individually.

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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 one is entitled General Aspects which will focus on general aspects on the principles of cheese science. This title contains up-to-date reviews of the literature on the chemical, biochemical, microbiological and physico-chemical aspects of cheese in general. Cheese: Chemistry, Physics, and Microbiology Two-Volume Set, 3E is available for purchase as a set, and as well, so are the volumes individually."@en
  • "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 one is entitled General Aspects which will focus on general aspects on the principles of cheese science. This title contains up-to-date reviews of the literature on the chemical, biochemical, microbiological and physico-chemical aspects of cheese in general. Cheese: Chemistry, Physics, and Microbiology Two-Volume Set, 3E is available for purchase as a set, and as well, so are the volumes individually."
  • "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, 3E is available for purchase as a set, and as well, so are the volumes individually."

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genre

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  • "Electronic books"
  • "Electronic books"@en
  • "Handbuch"

name

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  • "Cheese chemistry, physics and microbiology"@en
  • "Cheese. Vol. 1 : chemistry, physics and microbiology"
  • "Cheese : chemistry, physics, and microbiology Vol. 1 General aspects"
  • "Cheese chemistry, physics, and microbiology"
  • "Cheese chemistry, physics, and microbiology"@en
  • "Cheese: chemistry, physics and microbiology"
  • "Cheese : chemistry, physics, and microbiology. Vol. 1, General aspects"@en
  • "Cheese : chemistry, physics, and microbiology"@en
  • "Cheese : chemistry, physics, and microbiology"
  • "Cheese : Chemistry, physics and microbiology. - 2: Major cheese groups"
  • "Cheese : chemistry, physics and microbiology"@en
  • "Cheese : chemistry, physics and microbiology"
  • "Cheese Chemistry, Physics and Microbiology"
  • "Cheese chemistry, physics and microbiology. 2, Major cheese groups"
  • "Cheese. Vol. 2 : chemistry, physics and microbiology"
  • "Cheese : chemistry, physics and microbiology / Volume 1, General aspects"@en
  • "Cheese : chemistry, physics and microbiology. 2, Major cheese groups"
  • "Cheese: chemistry, physics and microbiology / 2. Major cheese groups"
  • "Cheese : chemistry, physics, and microbiology / Vol. 2., Major cheese groups"@en
  • "Cheese : chemistry, physics, and microbiology Vol. 2 Major cheese groups"
  • "Cheese : chemistry, physics and microbiolgy"
  • "Cheese: chemistry, physics and microbiology 2. Major cheese groups"
  • "Cheese: chemistry, physics and microbiology / 1. General aspects"
  • "Cheese chemistry , physics and microbiology"@en
  • "Cheese chemistry, physics and microbiology. 1, General aspects"
  • "Cheese : chemistry, physics and microbiology / Vol. 1, General aspects"
  • "Cheese : chemistry, physics and microbiology. 1, General aspects"
  • "Cheese : chemistry, physics and microbiology / Vol. 2, Major cheese groups"
  • "Cheese chemistry, physics and microbiology"

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