Cheese: chemistry, physics and microbiology. Volume 2: major cheese groups
Publication details: Elsevier, 2004ISBN: 0122636538Subject(s): Cheese | Food processing, food research, food technology | CheesesLOC classification: SF271Item type | Current library | Call number | Copy number | Status | Date due | Barcode |
---|---|---|---|---|---|---|
Book - Standard loan | CAFRE Loughry Library | SF271 FOX (Browse shelf(Opens below)) | 1 | Available | 164444 |
Vol 2 is devoted to the characteristics of the principal families of cheeses. The uses of cheese as a food ingredient are discussed.
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