Technology of cheesemaking
Publication details: Chichester: Wiley-Blackwell/Society of Dairy Technology, 2010Edition: 2nd edDescription: 482pISBN: 9781405182980Subject(s): Cheese | Cheesemaking | Cheeses | Dairy starter cultures | Rennet | Cheese ripening | Cheese biochemistry | Cheese gradingLOC classification: SF271Online resources: click hereItem type | Current library | Call number | Copy number | Status | Date due | Barcode |
---|---|---|---|---|---|---|
EBOOK | CAFRE Loughry Library ONLINE | EBOOK (Browse shelf(Opens below)) | 1 | Available | 129713-2001 | |
Book - Standard loan | CAFRE Loughry Library | SF271 LAW (Browse shelf(Opens below)) | 1 | Available | 192313 | |
Book - Standard loan | CAFRE Loughry Library | SF271 LAW (Browse shelf(Opens below)) | 2 | Available | 192314 |
There are no comments on this title.