[PDF.01ts] Cheese and cheese-making, butter and milk: with special reference to continental fancy cheeses

Cheese and cheese-making, butter and milk: with special reference to continental fancy cheeses

[PDF.hm79] Cheese and cheese-making, butter and milk: with special reference to continental fancy cheeses

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 |  1896-01-01 |  8.00 x.42 x5.00l, | File type: PDF | 168 pages

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||3 of 6 people found the following review helpful.| waste of money, much better BIGGER and newer books avail|By Paul Holtman|this old book was a very dry read, there a much better books on cheese making that are more detailed and longer for same price.|From the Inside Flap|I. THE PRINCIPLES OF CHEESE-MAKING I By James Long II. THE TRADE IN FOREIGN CHEESE 12 By James Long III. SOFT CHEESE MANUFACTURE 23 By James Long IV. GORGONZOLA, AND THE VARIETIES OF BLUE OR MOULDED CHEESE 37 By James Long V. OTHER VARIETIES

This book was digitized and reprinted from the collections of the University of California Libraries. It was produced from digital images created through the libraries’ mass digitization efforts. The digital images were cleaned and prepared for printing through automated processes. Despite the cleaning process, occasional flaws may still be present that were part of the original work itself, or introduced during digitization. This book and hundreds of thousands of ...

You can specify the type of files you want, for your gadget.Cheese and cheese-making, butter and milk: with special reference to continental fancy cheeses   |  James. Long. A good, fresh read, highly recommended.

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