The Book of Cheese

The Book of Cheese

Walter Warner Fisk, Charles Thom

0 / 0

यह पुस्तक आपको कितनी अच्छी लगी?

फ़ाइल की गुणवत्ता क्या है?

पुस्तक की गुणवत्ता का मूल्यांकन करने के लिए यह पुस्तक डाउनलोड करें

डाउनलोड की गई फ़ाइलों की गुणवत्ता क्या है?

श्रेणियाँ:

Reference - Consumer Guides

साल:

2012

प्रकाशन:

Otbebook Publishing

भाषा:

english

ISBN 10:

1279897821

ISBN 13:

9786665319121

फ़ाइल:

MOBI , 2.93 MB

IPFS:

,

english, 2012

ऑनलाइन पढ़ें

में रूपांतरण जारी है

में रूपांतरण विफल रहा

आप के लिए दिलचस्प हो सकता है

Sharon Tyler Herbst, Ron Herbst — The cheese lover's companion : the ultimate A-to-Z cheese guide with more than 1,000 listings for cheeses and cheese-related terms

Michael H. Tunick — The Science of Cheese

Ramesh C. Chandan, Arun Kilara — Dairy Ingredients for Food Processing

P. McSweeny — Cheese Problems Solved

Gordon Edgar — Cheddar : A Journey to the Heart of America’s Most Iconic Cheese

Morgan McGlynn — The Modern Cheesemaker: Making and Cooking with Cheeses at Home

Bronwen Percival, Francis Percival — Reinventing The Wheel: Milk, Microbes, and the Fight for Real Cheese

Valerie Pearson — CheeseMaking

Van Slyke, Lucius L. (Lucius Lincoln), Charles A. Publow — The science and practice of cheese-making

Doane, C. F. (Charles Francis), H. W. LAWSON — Varieties of cheese : descriptions and analyses

JAMES LONG, JOHN BENSON — Cheese and cheese-making, butter and milk

Decker, John Wright, JOHN W. DECKER — Cheese making; Cheddar, Swiss, brick, Limburger, Edam, cottage

CHARLES THOM — Fungi in cheese ripening : Camembert and Roquefort

Issajeff, Theodore W. (Theodore Werner), THEODORE W. ISSAJEFF — Investigations in the manufacture and curing of cheese

Hastings, E. G. (Edwin George), E. G. HASTINGS, ALICE C. EVANS, E. B. HART — The Bacteriology of Cheddar Cheese

Monrad, John Henry, 1848-1915 — A. B. C. in cheese-making; a short manual for farm cheese-makers in cheddar, gouda, Danish export (skim cheese) ..

Percival, Bronwen;Percival, Francis — Reinventing the Wheel

Patrick F. Fox, Paul L.H. McSweeney, Timothy M. Cogan, Timothy P. Guinee — Cheese: Chemistry, Physics & Microbiology

P. F. Fox (auth.), P. F. Fox (eds.) — Cheese: Chemistry, Physics and Microbiology: Volume 1 General Aspects

R. C. Lawrence, J. Gilles, L. K. Creamer (auth.), P. F. Fox (eds.) — Cheese: Chemistry, Physics and Microbiology: Volume 2 Major Cheese Groups

Paul L. H. McSweeney, Patrick F. Fox, Paul D. Cotter, David W Everett — Cheese - Chemistry, Physics & Microbiology

Percival, Bronwen — Reinventing the Wheel: Milk, Microbes, and the Fight for Real Cheese

Bronwen Percival; Francis Percival — Reinventing the Wheel: Milk, Microbes, and the Fight for Real Cheese

R.K. Robinson, A.Y. Tamime — Feta and Related Cheeses: Ellis Horwood Series in Food Science and Technology (Ellis Horwood series in food science & technology)

Smith, Tim — Making Artisan Cheese: 50 Fine Cheeses That You Can Make in Your Own Kitchen

R. C. Lawrence, J. Gilles, L. K. Creamer (auth.), P. F. Fox (eds.) — Cheese: Chemistry, Physics and Microbiology: Volume 2: Major Cheese Groups

Bart Weimer — Improving the Flavour of Cheese

Ricki Carroll, Robert Carroll — Cheesemaking Made Easy: 60 Delicious Varieties

Bintsis, Thomas; Papademas, Photis — Global cheesemaking technology : cheese quality and characteristics

Barry A. Law, Adnan Y. Tamime — Technology of Cheesemaking, Second Edition (Society of Dairy Technology series)

Barry A Law; A Y Tamime — Technology of cheesemaking

Louella Hill, The Milkmaid — Kitchen Creamery: Making Yogurt, Butter, And Cheese At Home

R. C. Lawrence, J. Gilles, L. K. Creamer (auth.), P. F. Fox (eds.) — Cheese: Chemistry, Physics and Microbiology: Volume 2 Major Cheese Groups

Patrick F. Fox, Timothy P. Guinee, Timothy M. Cogan, Paul L. H. McSweeney (auth.) — Fundamentals of Cheese Science

Catherine W. Donnelly — Cheese and Microbes

Tim Smith — Making Artisan Cheese: 50 Fine Cheeses That You Can Make in Your Own Kitchen

Caldwell, Gianaclis — Mastering Artisan Cheesemaking: The Ultimate Guide for Home-Scale and Market Producers

David Asher — Milk Into Cheese: The Foundations of Natural Cheesemaking Using Traditional Concepts, Tools, and Techniques

David Asher — Milk Into Cheese: The Foundations of Natural Cheesemaking Using Traditional Concepts, Tools, and Techniques

सबसे उपयोगी शब्द