{"product_id":"cheese-chemistry-physics-and-microbiology-major-cheese-groups","title":"Cheese: Chemistry, Physics and Microbiology: Major Cheese Groups","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 II entitled \u003cb\u003eMajor Cheese Groups\u003c\/b\u003e will focus on major cheese groups which is devoted to the characteristics of the principle families of cheese.  \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 the 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":44510203773025,"sku":"9780122636530","price":111.0,"currency_code":"KWD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0268\/9869\/4241\/files\/480_f4e0bbb5-fec8-48dd-a324-0a5dd82dccc8.jpg?v=1778634472","url":"https:\/\/ebooks.aafaqeducation.com\/products\/cheese-chemistry-physics-and-microbiology-major-cheese-groups","provider":"ebook.aafaqeducation","version":"1.0","type":"link"}