Cheese : chemistry, physics, and microbiology.

• Other Authors: Fox, P. F.
• Format: eBook
• Language: English
• Published: Amsterdam ; London : Elsevier, ©2004.
• Edition: 3rd ed. /
• Subjects: Cheese.; Cheese > Varieties.; Cheese > Microbiology.; elektronické knihy; electronic books
• ISBN: 9780080523439; 0080523439; 0080500935; 9780080500935; 0122636511; 9780122636516; 9780122636523; 012263652X; 0122636538; 9780122636530
• Physical Description: 1 online resource (2 volumes) : illustrations
• Item Description: Previous edition: 1993.
• Access: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty

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.