Cheesemaking Practice /

The widely used previous edition has been brought fully up-to-date by authors with a worldwide reputation for excellence. From the basic descriptions of 'how to' complete each stage of the process, right through to the details of the causes and remediation of faults, this book covers all t...

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Bibliographic Details

Main Author:	Scott, R.
Corporate Author:	SpringerLink (Online service)
Other Authors:	Robinson, R. K., Wilbey, R. A.
Format:	eBook
Language:	English
Published:	Boston, MA : Springer US : Imprint : Springer, 1998.
Edition:	Third edition.
Subjects:	Chemistry. Food science. Electronic books.
Online Access:	Connect to the full text of this electronic book