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Cheese: Chemistry, Physics and Microbiology, Volume 2

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[PDF.ia07] Cheese: Chemistry, Physics and Microbiology, Volume 2

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 | #10837267 in Books |  1995-12-31 | Original language:English | PDF # 1 |  10.25 x7.00 x1.75l,.0 | File type: PDF | 592 pages

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This two-volume work was first published in 1987. This second edition covers all the subjects treated in the first edition with many revisions and updates, and the addition of several new topics. Cheese production is a long-established art but considerable progress has been made in recent years on the scientific aspects of cheese manufacture and ripening. Although still not totally controllable, cheese production is now a highly developed biotechnological industry. One o...

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