官方藏书 / Science_-_Chemistry_Biochemistry / The book of cheese

The book of cheese

Charles Thom · Science_-_Chemistry_Biochemistry · 16 章

目录

GENERAL STATEMENT ON CHEESE COAGULATING MATERIALS CURD-MAKING CHEESES WITH SOUR-MILK FLAVOR SOFT CHEESES RIPENED BY BACTERIA THE HARD CHEESES CHEDDAR CHEESE-MAKING TABLE XIV CHEDDAR CHEESE JUDGING CHEESE FACTORY CONSTRUCTION, EQUIPMENT, ORGANIZATION TESTING TABLE XXIX FOOTNOTES:Chapter 14 INDEX.THE FULL PROJECT GUTENBERG™ LICENSE