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This is part of a two-volume treatise on the scientific aspects of cheese manufacture and ripening. Volume 1 is devoted to the general physical, chemical, biochemical and microbiological aspects of cheese while the specific aspects of the principal cheese groups are reviewed in volume 2.
- Format: Inbunden
- ISBN: 9780412535000
- Språk: Engelska
- Antal sidor: 616
- Utgivningsdatum: 1995-12-01
- Förlag: Aspen Publishers