Cheesemaking Practice by R Andrew Wilbey
Today, cheesemaking remains a blend of'art and science' for, while much cheese is made in computer-controlled factories relying on strict standard ization to handle the large volumes of milk involved, the production oftop quality cheese still relies on the innate skill of the cheesemaker.
RICHARD K. ROBINSON, PhD, is Professor in the Department of Food Science and Technology at the University of Reading, United Kingdom.
| SKU | Unavailable |
| ISBN 13 | 9781461376675 |
| ISBN 10 | 146137667X |
| Title | Cheesemaking Practice |
| Author | R Andrew Wilbey |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | Springer-Verlag New York Inc. |
| Year published | 2012-10-06 |
| Number of pages | 449 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |