The technology of making cheese from camel milk (Camelus dromedarius) /

Bibliographic Details
Main Author:	Ramet, J.-P
Corporate Author:	Food and Agriculture Organization
Format:	Book
Language:	English
Published:	Rome ; [Great Britain] : FAO, 2001.
Series:	FAO animal production and health paper ; 113.
Subjects:	Cheesemaking. Camels. Fromage > Fabrication. cheese making.

Description
Physical Description:	iv, 62 pages : illustrations, 1 map ; 30 cm.
Bibliography:	Includes bibliographical references.
ISBN:	9251031541 9789251031544
ISSN:	0254-6019 ;