Cheesemaking: from science to quality assurance
Publication details: Andover: Intercept Ltd., 2000Edition: 3rd edISBN: 1898298653Subject(s): Cheese | Cheeses | Cheesemaking | Cheese microbiology | Cheese biochemistry | Cheese ripening | Cheese productionLOC classification: SF271Item type | Current library | Call number | Copy number | Status | Date due | Barcode |
---|---|---|---|---|---|---|
Book - Standard loan | CAFRE Loughry Library | SF271 ECK (Browse shelf(Opens below)) | 1 | Available | 153299 | |
Book - Standard loan | CAFRE Loughry Library | SF271 ECK (Browse shelf(Opens below)) | 2 | Available | 153303 | |
Book - Standard loan | CAFRE Loughry Library | SF271 ECK (Browse shelf(Opens below)) | 3 | Available | 157995 |
Covering all types of milk from scientific and production perspectives - from biochemistry and chemistry to biology, biotechnology and technology - this revised and expanded text covers the key issues facing the industry from quality assurancet to food hygiene
There are no comments on this title.