Book by Scott R
Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.
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, including raw materials; separation; texturing and draining equipment; molding machinery and presses; and other types of equipment and packaging machinery. This highly practical book is written specifically for those involved with commercial cheesemaking - either directly or as ingredient or equipment suppliers.
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
Description du livre Elsevier Science Ltd, 1981. Hardcover. État : Very Good. Cheesemaking Practice This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping. . N° de réf. du libraire 7719-9780853349273
Description du livre Elsevier Science Ltd, 1981. État : Good. second printing. N/A. Ships from the UK. Shows some signs of wear, and may have some markings on the inside. N° de réf. du libraire GRP91076715
Description du livre Applied Science, 1981. Hardcover. État : Very Good. ex-lib,hardback book in very good condition,has spine index number & pocket on first blank page,name stamped on same. N° de réf. du libraire 29557