Name: Investigations in the Manufacture and Curing of Cheese. VII.--Directions for Making the Camembert Type of Cheese (en Inglés)
Price: 19610.00 CLP
Availability: InStock
Author: Issajeff, Theodore Werner [From Old
ISBN: 9781021932488

portada Investigations in the Manufacture and Curing of Cheese. VII.--Directions for Making the Camembert Type of Cheese (en Inglés)

Formato

Libro Físico

Autor

Theodore Werner [From Old Issajeff

Editorial

Legare Street Press

Idioma

Inglés

N° páginas

Encuadernación

Tapa Blanda

Dimensiones

23.4 x 15.6 x 0.2 cm

Peso

0.07 kg.

ISBN13

9781021932488

Categorías

Historia de la humanidad
Recetas de huevos, queso y productos lácteos

Investigations in the Manufacture and Curing of Cheese. VII.--Directions for Making the Camembert Type of Cheese (en Inglés)

Theodore Werner [From Old Issajeff (Autor) · Legare Street Press · Tapa Blanda

Libro Físico

$ 19.610

$ 39.220

Ahorras: $ 19.610

50% descuento

Envío normal

Origen: Estados Unidos (Costos de importación incluídos en el precio)

Se enviará desde nuestra bodega entre el Miércoles 05 de Junio y el Lunes 17 de Junio.

Lo recibirás en cualquier lugar de Chile entre 1 y 3 días hábiles luego del envío.

Reseña del libro "Investigations in the Manufacture and Curing of Cheese. VII.--Directions for Making the Camembert Type of Cheese (en Inglés)"

This book provides detailed instructions for making Camembert cheese, one of the most famous cheeses in the world. It also delves into the science of cheese-making, covering topics such as milk composition and coagulation. Ideal for cheese-makers and cheese-lovers alike, this book is a must-have for anyone interested in the art and science of cheese-making.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.