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Technology of Cheesemaking - Society of Dairy Technology BA Law 2. izdevums
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Technology of Cheesemaking - Society of Dairy Technology
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
| Mediji | Grāmatas Hardcover Book (Grāmata ar cieto muguriņu un vāku) |
| Izlaists | 2010. gada 9. augusts |
| ISBN13 | 9781405182980 |
| Izdevēji | John Wiley and Sons Ltd |
| Lapas | 512 |
| Izmēri | 178 × 252 × 31 mm · 1,22 kg |
| Valoda | Angļu |
| Redaktors | Law, Barry A. (R&D Consultant to the Dairy Industry, Tyabb, Victoria, Australia) |
| Redaktors | Tamime, Adnan Y. (Consultant in Dairy Science and Technology, Ayr, Scotland, UK) |
