Can I read Cheese: Chemistry, Physics and Microbiology: Volume 1: General Aspects Volume 2: Major Cheese Groups on EtoBox?

Cheese: Chemistry, Physics and Microbiology: Volume 1: General Aspects Volume 2: Major Cheese Groups by R. C. Lawrence, J. Gilles, L. K. Creamer (auth.), P. F. Fox (eds.) is a nonfiction available to read on EtoBox.

What is Cheese: Chemistry, Physics and Microbiology: Volume 1: General Aspects Volume 2: Major Cheese Groups about?

The first edition of this book was very well received by the various groups (lecturers, students, researchers and industrialists) interested in the scientific and techno logical aspects of cheese. The initial printing was sold out faster than anticipated and created an opportunity to revise and extend tht; baok. The second edition retains all 21 subjects from the first edition, generally revised by the same authors and in some cases expanded considerably. In addition, 10 new chapters have been added: Cheese: Methods of chemical analysis; Biochemistry of cheese ripening; Water activity and the composition of cheese; Growth and survival of pathogenic and other undesirable microorganisms in cheese; Mem brane processes in cheese technology, in Volume 1 and North-European varieties; Cheeses of the former USSR; Mozzarella and Pizza cheese; Acid-coagulated cheeses and Cheeses from sheep's and goats' milk in Volume 2. These new chapters were included mainly to fill perceived deficiencies in the first edition. The book provides an in-depth coverage of the principal scientific and techno logical aspects of cheese. While it is intended primarily for lecturers, senior students and researchers,

Who reads Cheese: Chemistry, Physics and Microbiology: Volume 1: General Aspects Volume 2: Major Cheese Groups?

Author

R. C. Lawrence, J. Gilles, L. K. Creamer (auth.), P. F. Fox (eds.)

Publisher

Springer US

Published

1994

Language

EN

ISBN

9781461362104

Category

nonfiction

Subjects

Science, Mathematics, Engineering