Name: The Influence of Lactic Acid on the Quality of Cheese of the Cheddar Type (en Inglés)
SKU: 63166055
Price: 79523.00 COP
Availability: InStock
Author: Charles Francis [From Old Cat Doane
ISBN: 9781022738805

portada The Influence of Lactic Acid on the Quality of Cheese of the Cheddar Type (en Inglés)

The Influence of Lactic Acid on the Quality of Cheese of the Cheddar Type (en Inglés)

Formato

Libro Físico

Editorial

Legare Street Press

Autor

Charles Francis [From Old Cat Doane

Idioma

Inglés

N° páginas

Encuadernación

Tapa Blanda

ISBN13

9781022738805

The Influence of Lactic Acid on the Quality of Cheese of the Cheddar Type (en Inglés)

Charles Francis [From Old Cat Doane (Autor) · Legare Street Press · Tapa Blanda

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Reseña del libro "The Influence of Lactic Acid on the Quality of Cheese of the Cheddar Type (en Inglés)"

In this groundbreaking scientific publication, Charles Francis Doane investigates the impact of lactic acid on cheddar cheese. Doane's findings have had a significant impact on the cheese industry and remain a key reference for cheese manufacturers over a century later.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.