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Cheesemaking Practice (Chapman & Hall Food Science Book)
Cheesemaking Practice - Chapman & Hall Food Science Book
Author: R. Andrew Wilbey, J.E. Scott, Richard K. Robinson
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 the areas required by the professional cheesemaker...  more »
ISBN-13: 9780751404173
ISBN-10: 0751404179
Publication Date: 9/30/1998
Pages: 449
Edition: 3rd
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Publisher: Springer
Book Type: Hardcover
Members Wishing: 1
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