[PDF.15vw] Feta and Related Cheeses (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Feta and Related Cheeses (Woodhead Publishing Series in Food Science, Technology and Nutrition)

[PDF.ui73] Feta and Related Cheeses (Woodhead Publishing Series in Food Science, Technology and Nutrition)

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 | #10759525 in Books |  1991-01-15 | Original language:English | PDF # 1 |  9.21 x.63 x6.14l,1.19 | File type: PDF | 258 pages

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||About the Author|A. Y. Tamime, formerly of the Scottish Agricultural College, is a internationally renowned scientist within the field of yoghurt quality and production.

R. K. Robinson, formerly of Reading University, is a internationall

This book provides a detailed guide to white brined cheeses: raw materials, processes, manufacture, equipment and packaging, chemistry, microbiology and sensory specifications. It includes comprehensive coverage of the production, maturation and distribution of cheeses such as Feta, Domiati and Halloumi as well as many more local varieties.

You can specify the type of files you want, for your gadget.Feta and Related Cheeses (Woodhead Publishing Series in Food Science, Technology and Nutrition)   |  From Woodhead Publishing. Which are the reasons I like to read books. Great story by a great author.

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