Cheese : chemistry, physics & microbiology / edited by Paul L.H. McSweeney, Patrick F. Fox, Paul D. Cotter and David W. Everett.

Cheese: Chemistry, Physics and Microbiology, Fourth Edition, provides a comprehensive overview of the chemical, biochemical, microbiological, and physico-chemical aspects of cheese, taking the reader from rennet and acid coagulation of milk, to the role of cheese and related foods in addressing publ...

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Bibliographic Details

Online Access:	Full Text (via Knovel)
Other Authors:	McSweeney, P. L. H. (Editor), Fox, P. F. (Editor), Cotter, Paul (Paul D.) (Editor), Everett, David W. (Editor)
Format:	eBook
Language:	English
Published:	Saint Louis : Elsevier Science, 2017.
Edition:	Fourth edition.
Subjects:	Cheese. Cheese > Microbiology.