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| #416571 in Books | 2006-09-18 | Original language:English | PDF # 1 | 9.95 x.92 x7.00l,.0 | File type: PDF | 344 pages|||"I would highly recommend this book to any research students, scientists, nutritionists and, because of the very practical descriptions of methods of manufacture, any people involved in the manufacture of brined cheese." International Journal of Dairy
The Society of Dairy Technology (SDT) has joined with Blackwell Publishing to produce a series of technical dairy-related handbooks providing an invaluable resource for all those involved in the dairy industry; from practitioners to technologists working in both traditional and modern larged-scale dairy operations.
Brined cheeses such as feta and halloumi have seen a large increase in popularity and as a result, increasing economic value. Over the past two decad...
You can specify the type of files you want, for your device.Brined Cheeses | From Wiley-Blackwell. I really enjoyed this book and have already told so many people about it!
