7307333
9781841270371
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A work covering the science and technology underlying cheesemaking, as practised in the manufacture of hard, semi-soft and soft cheeses. Emphasis is placed on the technology, and the science and technology is integrated throughout.Law, Barry A. is the author of 'Technology of Cheesemaking (Sheffield Food Technology)', published 2001 under ISBN 9781841270371 and ISBN 1841270377.
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