{"product_id":"cheese-chemistry-physics-and-microbiology-general-aspects","title":"Cheese: Chemistry, Physics and Microbiology: General Aspects","description":"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 \u003cb\u003eGeneral Aspects\u003c\/b\u003e 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. \u003cbr\u003e\u003cbr\u003e\u003cb\u003eCheese: Chemistry, Physics, and Microbiology Two-Volume Set, 3E\u003c\/b\u003e is available for purchase as a set, and as well, so are the volumes individually.\u003cbr\u003e\u003cbr\u003e*Reflects major advances in cheese science during the last decade\u003cbr\u003e*Produced in a new 2-color format\u003cbr\u003e*Illustrated with numerous figures and tables","brand":"Elsevier S \u0026 T","offers":[{"title":"perpetual","offer_id":44510196465761,"sku":"9780122636523","price":107.25,"currency_code":"KWD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0268\/9869\/4241\/files\/480_890ddca2-a30a-4ece-9787-7a5cb75613b0.jpg?v=1778634468","url":"https:\/\/ebooks.aafaqeducation.com\/products\/cheese-chemistry-physics-and-microbiology-general-aspects","provider":"ebook.aafaqeducation","version":"1.0","type":"link"}