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Technology of Cheesemaking - Society of Dairy Technology 2e édition
BA Law
Technology of Cheesemaking - Society of Dairy Technology 2e édition
BA Law
Now in a fully-revised new edition, this book covers the science and technology underlying cheesemaking, as practised today in the manufacture of hard, semi-soft and soft cheeses. Emphasis is placed on the technology, and the science and technology are integrated throughout.
512 pages, Illustrations
Médias | Livres Hardcover Book (Livre avec dos et couverture rigide) |
Validé | 2 juillet 2010 |
ISBN13 | 9781405182980 |
Éditeurs | John Wiley and Sons Ltd |
Pages | 512 |
Dimensions | 178 × 252 × 31 mm · 1,25 kg |
Langue et grammaire | English |
Éditeur | Law, Barry A. (R&D Consultant to the Dairy Industry, Tyabb, Victoria, Australia) |
Éditeur | Tamime, Adnan Y. (Consultant in Dairy Science and Technology, Ayr, Scotland, UK) |
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