Global cheesemaking technology : cheese quality and characteristics

Author(s)

• Papademas, Photis
• Bintsis, Thomas

Bibliographic Information

Global cheesemaking technology : cheese quality and characteristics

edited by Photis Papademas, Thomas Bintsis

Wiley, 2018

• NCID: BB26083831
• ISBN:
  • 9781119046158
• LCCN: 2022439764
• Country Code: us
• Title Language Code: eng
• Text Language Code: eng
• Place of Publication: Hoboken
• Pages/Volumes: xxix, 461 p.
• Size: 26 cm
• Classification:
  • DC23 : 637.3
  • LCC : SF271
  • DC23 : 637/.3
• Subject Headings:
  • LCSH : Cheesemaking
  • LCSH : Cheese
  • LCSH : Cheesemaking -- Technological innovations
  • LCSH : Quality of products
  • CSHF : Fromage
  • CSHF : Fromage -- Fabrication -- Innovations
  • CSHF : Qualité des produits
  • FREE : Cheese fast
  • FREE : Quality of products fast
  • FREE : Mleko -- przerób jhpk
  • FREE : Ser jhpk