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Technology of cheesemaking

By: Law, Barry A [editor]Publication details: Sheffield: Sheffield Academic Press, 1999ISBN: 1841270377Subject(s): Cheese | Food processing, food research, food technology | Cheesemaking | Cheeses | Dairy starter cultures | Rennet | Cheese ripening | Cheese biochemistry | Cheese gradingLOC classification: SF271
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Holdings
Item type Current library Call number Copy number Status Date due Barcode
Book - Standard loan CAFRE Loughry Library SF271 LAW (Browse shelf(Opens below)) 1 Available 153861
Book - Standard loan CAFRE Loughry Library SF271 LAW (Browse shelf(Opens below)) 2 Available 190682
Book - Standard loan CAFRE Loughry Library SF271 LAW (Browse shelf(Opens below)) 3 Available 190681

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