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The Book of Cheese

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The Book of Cheese

by
Charles Thom, Walter Warner Fisk

Publication date
Topics
cheese, curd, milk, cheeses, whey, acid, rennet, cheddar, ripening, fat, cheddar cheese, rennet extract, lactic acid, cheese ripening, cottage cheese, soft cheeses, cheese factory, cheeses ripened, mother starter, cent fat
Publisher
The Macmillan company
Collection
americana
Book from the collections of
University of Michigan
Language
English
Item Size
60.1M
Book digitized by Google from the library of the University of Michigan and uploaded to the Internet Archive by user tpb.
Addeddate
2008-03-18 16:02:39
Copyright-region
US
Identifier
bookcheese00fiskgoog
Identifier-ark
ark:/13960/t7cr5v19r
Lccn
25027621
Openlibrary_edition
OL6685063M
Openlibrary_work
OL7687463W
Pages
422
Possible copyright status
NOT_IN_COPYRIGHT
Scandate
20070531
Scanner
google
Source
http://books.google.com/books?id=37Y1AAAAMAAJ&oe=UTF-8

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