Cheesemaking
Contributors: A. Eck (Editor); J.-C. Gillis (Editor)
Edition: 2nd ed. edition
Publisher: Lavoisier
Published: November 20, 2000
Language: eng
Format: Hardcover
Number of pages: 864
ISBN-13: 9781898298656
Subjects: Dairy farming; Food & beverage technology; Food Engineering; Science; Cooking / Wine; Science/Mathematics; Chemistry - General; Life Sciences - Biochemistry; Methods - Canning & Preserving; Science / Biochemistry; Life Sciences - Biology - General