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Cheesemaking Practice
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Cheesemaking Practice

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.
Opplag
Third Edition 1998
ISBN
9781461376675
Språk
Engelsk
Vekt
310 gram
Utgivelsesdato
6.10.2012
Antall sider
449