Cheese: Chemistry, Physics and Microbiology
- ISBN-10
- 0412535106
- ISBN-13
- 9780412535109
- Series
- Cheese
- Category
- Business & Economics / Business Law
- Pages
- 592
- Language
- English
- Published
- 1993
- Publisher
- Chapman & Hall
- Author
- P. F. Fox
Description
1. Cheddar Cheese and Related Dry-Salted Cheese Varieties.- 2. Dutch-Type Varieties.- 3. Swiss-Type Varieties.- 4. Mould-Ripened Cheeses.- 5. Bacterial Surface-Ripened Cheeses.- 6. Iberian Cheeses.- 7. Italian Cheese.- 8. North European Varieties of Cheese.- 9. Ripened Cheese Varieties Native to the Balkan Countries.- 10. Cheeses of the Former USSR.- 11. Domiati and Feta Type Cheeses.- 12. Mozzarella and Pizza Cheese.- 13. Fresh Acid-Curd Cheese Varieties.- 14. Some Non-European Cheese Varieties.- 15. Processed Cheese Products.- 16. Cheeses from Ewes' and Goats' Milk.
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- 2017-10-19
- 256 pages
- Ebook
- Hardie Grant Publishing
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