Technology Cheesemaking 2e

by Barry A. Law

This is a guide to the current science utilized in the manufacture of hard, semi-soft, and soft cheeses. Emphasis is placed on the integration of technology and technique as well as research... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 1405182989
• ISBN13: 9781405182980
• Release Date: July 2010
• Publisher: Wiley-Blackwell
• Length: 512 Pages
• Weight: 2.70 lbs.
• Dimensions: 1.2" x 6.9" x 9.6"