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Cheese Vol 2
part of the Chemistry, Physics and Microbi series
- Binding:
- Paperback
- Pages:
- 592
- Published:
- December 30, 1995
- Edition:
- 95002
- Dimensions:
- 170x32x244 mm.
- Weight:
- 1134 g.
Delivery:
1-2 weeks
Expected delivery: January 2, 2025
Extended return policy to January 30, 2025
Description of Cheese Vol 2
1. Cheddar Cheese and Related Dry-Salted Cheese Varieties.- 2. Dutch-Type Varieties.- 3. Swiss-Type Varieties.- 4. Mould-Ripened Cheeses.- 5. Bacterial Surface-Ripened Cheeses.- 6. Iberian Cheeses.- 7. Italian Cheese.- 8. North European Varieties of Cheese.- 9. Ripened Cheese Varieties Native to the Balkan Countries.- 10. Cheeses of the Former USSR.- 11. Domiati and Feta Type Cheeses.- 12. Mozzarella and Pizza Cheese.- 13. Fresh Acid-Curd Cheese Varieties.- 14. Some Non-European Cheese Varieties.- 15. Processed Cheese Products.- 16. Cheeses from Ewes' and Goats' Milk.
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