Cheese and Cheesemaking Explained Through Chemistry & Microbiology
US$22.74
Price when purchased online
Free shipping
Free 30-day returns
Sold and shipped by www.xn--brandschutz-gllner-p3b.de
We aim to show you accurate product information. Manufacturers, suppliers and others provide what you see here.
US$22.74
Price when purchased online
Free shipping
Free 30-day returns
Sold and shipped by www.xn--brandschutz-gllner-p3b.de
Free 30-day returns Details
Product details
| Management number | 239813966 | Release Date | 2026/07/14 | List Price | US$22.74 | Model Number | 239813966 | ||
|---|---|---|---|---|---|---|---|---|---|
| Category | |||||||||
Dr. Mark Johnson describes the chemistry and microbiology involved with the cheesemaking process and the physical and functional characteristics of cheese. The book provides technologists and curious cheesemakers with the tools to answer questions not yet asked, and to provide guidance to situations yet to be encountered. Read more
| ASIN | B0H4S79SM2 |
|---|---|
| ISBN13 | 979-8218896812 |
| Language | English |
| Publisher | Center for Dairy Research |
| Dimensions | 8.5 x 0.75 x 11 inches |
| Item Weight | 2.05 pounds |
| Print length | 288 pages |
| Publication date | June 8, 2026 |
Bestseller ranking
Adjusting Screw Springs
Customers who viewed this product also viewed
Food Science
Correction of product information
If you notice any omissions or errors in the product information on this page, please use the correction request form below.
Correction Request Form