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The Biology of Cheese Production - A Collection of Historical Articles on Bacteria and the Cheese Making Process

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The Biology of Cheese Production - A Collection of Historical Articles on Bacteria and the Cheese Making Process

By Various

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Format: Paperback, 152 pages
Other Information: black & white illustrations
Published In: United Kingdom, 17 August 2011
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 Biology of Cheese Production" contains information on scientific cheese production. It is intended to illustrate the main aspects of cheese biology 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.
EAN: 9781447425212
ISBN: 1447425219
Publisher: Read Books
Dimensions: 21.6 x 14 x 0.8 centimetres (0.20 kg)
Age Range: 15+ years
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