- We will send in 10–14 business days.
/images/books/9909901/9781447425335.jpg)
- Author: Lucius L Van Slyke
- Publisher: Kellock Robertson Press
- Year: 2011
- Pages: 124
- ISBN-10: 1447425332
- ISBN-13: 9781447425335
- Format: 14 x 21.6 x 0.7 cm, minkšti viršeliai
- Language: English
- SAVE -10% with code: EXTRA
The Operations of Cheese-Making - A Historical Article on the Production, Judging and Grading of American Cheddar Cheese (e-book) (used book) | bookbook.eu
Reviews
Description
This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience. Carefully selecting the best articles from our collection we have compiled a series of historical and informative publications on the subjects of cheese making and dairy products. The titles in this range include A Guide to English Cheeses Testing in the Cheese Making Process Cheeses of Europe and many more. Each publication has been professionally curated and includes all details on the original source material. This particular instalment, The Operations of Cheese-Making contains information on the production of American cheddar. It is intended to illustrate aspects of American cheese production and serves as a guide for anyone wishing to obtain a general knowledge of the subject and understand the field in its historical context. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.
EXTRA 10 % discount with code: EXTRA
The promotion ends in 23d.08:00:57
The discount code is valid when purchasing from 10 €. Discounts do not stack.
- Author: Lucius L Van Slyke
- Publisher: Kellock Robertson Press
- Year: 2011
- Pages: 124
- ISBN-10: 1447425332
- ISBN-13: 9781447425335
- Format: 14 x 21.6 x 0.7 cm, minkšti viršeliai
- Language: English English
This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience. Carefully selecting the best articles from our collection we have compiled a series of historical and informative publications on the subjects of cheese making and dairy products. The titles in this range include A Guide to English Cheeses Testing in the Cheese Making Process Cheeses of Europe and many more. Each publication has been professionally curated and includes all details on the original source material. This particular instalment, The Operations of Cheese-Making contains information on the production of American cheddar. It is intended to illustrate aspects of American cheese production and serves as a guide for anyone wishing to obtain a general knowledge of the subject and understand the field in its historical context. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.
Reviews