Rudolf Stingel |
|
| Contribution by:
| Iles, Chrissie
Zettl, Reiner |
| Editor:
| Bonami, Francesco |
| ISBN: | 978-0-300-12424-8 |
| Publication Date: | May 2007 |
| Publisher: | Yale University Press
|
| Book Format: | Hardback |
| List Price: | USD $60.00 |
Book Description:
|
Now in a fully-revised and updated second edition, this book covers the science and technology underlying cheesemaking as practised today in the manufacture of hard, semi-soft and mould-ripened cheeses.
Now in a fully-revised and updated second edition, this book covers the science and technology underlying cheesemaking as practised today in the manufacture of hard, semi-soft and mould-ripened cheeses.