✦ LIBER ✦
Effect of Various Cutting and Stirring Conditions on Curd Particle Size and Losses of Fat to the Whey during Cheddar Cheese Manufacture in Ost Vats
✍ Scribed by K.A. Johnston; M.S. Luckman; H.G. Lilley; B.M. Smale
- Book ID
- 117653573
- Publisher
- Elsevier Science
- Year
- 1998
- Tongue
- English
- Weight
- 174 KB
- Volume
- 8
- Category
- Article
- ISSN
- 0958-6946
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