Technology of cheesemaking
Material type:
TextSeries: Sheffield food technologyPublication details: Sheffield : Boca Raton, FL : Sheffield Academic Press ; CRC Press, 1999Description: xiv, 322 p. : ill. ; 24 cmISBN: 0849397448 (alk. paper)Subject(s): Cheesemaking | Formation of chees curd | Microbiological surveillanceDDC classification: 637.3 Online resources: Publisher description
| Item type | Current library | Collection | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|
Books
|
Bangalore University Library Reference | Food Technology | 637.3 LAW (Browse shelf (Opens below)) | Available | 378487 |
Browsing Bangalore University Library shelves, Shelving location: Reference, Collection: Food Technology Close shelf browser (Hides shelf browser)
| 613.2 FIN Food science and nutrition : | 613.2 FIS Food science and nutrition | 615.854 GUO Functional foods: principles and technology | 637.3 LAW Technology of cheesemaking | 641.302 RIC Food hygiene and toxicology | 641.71 KAM Advances in baking technology | 664 HUL Basic applications of nanotechnology on food production |
:Includes bibliographical references and index.
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