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Technology of Cheesemaking - Society of Dairy Technology 2. utgave
BA Law
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Technology of Cheesemaking - Society of Dairy Technology 2. utgave
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
| Media | Bøker Innbunden bok (Bok med hard rygg og stivt omslag) |
| Utgitt | 2. juli 2010 |
| ISBN13 | 9781405182980 |
| Utgivere | John Wiley and Sons Ltd |
| Antall sider | 512 |
| Mål | 178 × 252 × 31 mm · 1,25 kg |
| Språk | Engelsk |
| Redaktør | Law, Barry A. (R&D Consultant to the Dairy Industry, Tyabb, Victoria, Australia) |
| Redaktør | Tamime, Adnan Y. (Consultant in Dairy Science and Technology, Ayr, Scotland, UK) |
Se alt med BA Law ( f.eks. Innbunden bok )