Cheese and Cheesemaking Explained Through Chemistry & Microbiology
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Dr. Mark Johnson describes the chemistry and microbiology involved with the cheesemaking process and the physical and functional characteristics of cheese. The book provides technologists and curious cheesemakers with the tools to answer questions not yet asked, and to provide guidance to situations yet to be encountered.
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Dr. Mark Johnson describes the chemistry and microbiology involved with the cheesemaking process and the physical and functional characteristics of cheese. The book provides technologists and curious cheesemakers with the tools to answer questions not yet asked, and to provide guidance to situations yet to be encountered.
Beschrijving
(2)
Bol
Dr. Mark Johnson describes the chemistry and microbiology involved with the cheesemaking process and the physical and functional characteristics of cheese. The book provides technologists and curious cheesemakers with the tools to answer questions not yet asked, and to provide guidance to situations yet to be encountered.
AmazonPagina's: 288, Paperback, Center for Dairy Research
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