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Technology of Cheesemaking - Society of Dairy Technology 2º edição
BA Law
Technology of Cheesemaking - Society of Dairy Technology 2º edição
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
Mídia | Livros Hardcover Book (Livro com lombada e capa dura) |
Lançado | 2 de julho de 2010 |
ISBN13 | 9781405182980 |
Editoras | John Wiley and Sons Ltd |
Páginas | 512 |
Dimensões | 178 × 252 × 31 mm · 1,25 kg |
Idioma | English |
Editor | Law, Barry A. (R&D Consultant to the Dairy Industry, Tyabb, Victoria, Australia) |
Editor | Tamime, Adnan Y. (Consultant in Dairy Science and Technology, Ayr, Scotland, UK) |
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