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Technology of Cheesemaking - Society of Dairy Technology 2e uitgave
BA Law
Technology of Cheesemaking - Society of Dairy Technology 2e uitgave
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 | Boeken Hardcover Book (Boek met harde rug en kaft) |
Vrijgegeven | 2 juli 2010 |
ISBN13 | 9781405182980 |
Uitgevers | John Wiley and Sons Ltd |
Pagina's | 512 |
Afmetingen | 178 × 252 × 31 mm · 1,25 kg |
Taal en grammatica | Engels |
Uitgever | Law, Barry A. (R&D Consultant to the Dairy Industry, Tyabb, Victoria, Australia) |
Uitgever | Tamime, Adnan Y. (Consultant in Dairy Science and Technology, Ayr, Scotland, UK) |
Bekijk alles van BA Law ( bijv. Hardcover Book )