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Cheesemaking: from science to quality assurance

By: Eck, Andre [editor] | Gillis, Jean-Claude [editor]Publication details: Andover: Intercept Ltd., 2000Edition: 3rd edISBN: 1898298653Subject(s): Cheese | Cheeses | Cheesemaking | Cheese microbiology | Cheese biochemistry | Cheese ripening | Cheese productionLOC classification: SF271
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Item 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

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