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This is part of a two-volume treatise on the scientific aspects of cheese manufacture and ripening. The specific aspects of the principal cheese groups are reviewed in volume 2, while volume 1 focuses on the general physical, chemical, biochemical and microbiological aspects of cheese.
- Format: Häftad
- ISBN: 9780412535109
- Språk: Engelska
- Antal sidor: 592
- Utgivningsdatum: 1995-12-01
- Förlag: Aspen Publishers