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texto impreso
Now in a fully-revised new edition, this book covers the science and technology underlying cheesemaking, as practised today in the manufacture of hard, semi-soft and soft cheeses. Emphasis is placed on the technology, and the science and technol[...]
texto impreso
When the first edition of this book was published in 1985, the retail markets in Australasia, Europe and North America were dominated by just one product – stirred fruit yoghurt, with natural set yoghurt occupying a well-defined niche. Some trad[...]
