Technology of cheesemaking
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: SF271Item type | Current library | Call number | Copy number | Status | Date due | Barcode |
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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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SF271 KOS Cheese and fermented milk foods | SF271 LAW Technology of cheesemaking | SF271 LAW Technology of cheesemaking | SF271 LAW Technology of cheesemaking | SF271 LAW Technology of cheesemaking | SF271 LAW Technology of cheesemaking | SF271 LAY The cheese handbook: a guide to the world?s best cheeses |
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