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Cheesemaking Practice R. Andrew Wilbey Third Edition 1998 edition
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Cheesemaking Practice
R. Andrew Wilbey
Today, cheesemaking remains a blend of'art and science' for, while much cheese is made in computer-controlled factories relying on strict standard ization to handle the large volumes of milk involved, the production oftop quality cheese still relies on the innate skill of the cheesemaker.
449 pages, biography
| Media | Bøker Pocketbok (Bok med mykt omslag og limt rygg) |
| Utgitt | 6. oktober 2012 |
| ISBN13 | 9781461376675 |
| Utgivere | Springer-Verlag New York Inc. |
| Antall sider | 449 |
| Mål | 155 × 235 × 24 mm · 653 g |
| Språk | Engelsk |
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