This volume has been structured to flow through the discrete stages of cheese manufacture in the order in which they are executed in cheese plants. It is designed to provide a complete reference to cheese technology, set against the background of its physical, chemical and biological scientific bases.
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This volume has been structured to flow through the discrete stages of cheese manufacture in the order in which they are executed in cheese plants. It is designed to provide a complete reference to cheese technology, set against the background of its physical, chemical and biological scientific bases.
Read Less
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Seller's Description:
PLEASE NOTE, WE DO NOT SHIP TO DENMARK. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.
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Seller's Description:
New. Now in a fully-revised new edition, this book covers the science and technology underlying cheesemaking, as practised today in the manufacture of hard, semi-soft and soft cheeses. Emphasis is placed on the technology, and the science and technology are integrated throughout. Editor(s): Law, Barry A.; Tamime, A. Y. Series: Society of Dairy Technology Series. Num Pages: 512 pages, Illustrations. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 250 x 175 x 33. Weight in Grams: 998. 2010. 2nd Edition. Hardcover.....We ship daily from our Bookshop.
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description:
PLEASE NOTE, WE DO NOT SHIP TO DENMARK. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description:
Good++; Hardcover; 2nd Edition; Light overall wear to the covers with moderately "bumped" edge-corners; Unblemished textblock edges; The endpapers and all text pages are clean and unmarked; The binding is excellent with a straight spine; This book will be shipped in a sturdy cardboard box with foam padding; Medium-Large Format (Quatro, 9.75"-10.75" tall); 2.8 lbs; Gray covers with photo of cheese blocks on shelves, and title in gray lettering; 2010, Wiley-Blackwell Publishing; 512 pages; "Technology of Cheesemaking, " by Barry A. Law & Adnan Y. Tamime.