Full Record
Back to Search Results
Title: Cheesemaking : science and technology / edited by A. Eck. [Variant title:Le fromage.]
Author: Eck, Andre.
Year: 1987.
Description: xx, 540 p. : ill. ; 24 cm.
Subject: Cheeses. ; Cheesemaking.
Notes: English translation of the second edition of Le fromage, published by Technique et Documentation-Lavoisier, 1986.
Includes bibliographical references.
ISBN/ISSN: 2852063980;
Type: Book
Item Availability
Item Availability
{ 1 } items found
Result
Links
Status
Location
Shelf No
1 On Shelf Book-Octavo 637.3 CHE
Similar Items
Dairy science and technology / Pieter Walstra, Jan T.M. Wouters, Tom J. Geurts.
Brined cheeses / edited by Adnan Tamime.
Microbiology and biochemistry of cheese and fermented milk / edited by B.A. Law.
A colour guide to cheese and fermented milks / Richard K. Robinson.
Cheese yield and factors affecting its control : proceedings of the IDF seminar held in Cork, Ireland, April 1993.
Traditional cheesemaking manual / by Charles O'Connor.
Feta and related cheeses / editors, R.K. Robinson, A.Y. Tamime.
Factors affecting the yield of cheese.
Cheesemaking practice / R. Scott.
Cheese and fermented milk foods / Frank Kosikowski.