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Cheese Making on the Dairy Farm - A Collection of Articles on the Methods, Science and Equipment Used in Cheese Making
Cheese Making on the Dairy Farm - A Collection of Articles on the Methods, Science and Equipment Used in Cheese Making
Knygos.lt klubas Knygos.lt nariams
38,91 €
-30%
Įprastai
55,59 €
  • Išsiųsime per 12–18 d.d.
This early work on cheese making is both expensive and hard to find in its first edition. It contains information on the methods, science and equipment used in cheese production. This is a fascinating work and is thoroughly recommended for anyone interested in cheese making. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce. We are republishing these classic works in affordable, high quality, modern editions, using the original text and…
  • Leidėjas:
  • Metai: 2011
  • Puslapiai: 402
  • ISBN-10: 1446535975
  • ISBN-13: 9781446535974
  • Formatas: 14 x 21.6 x 2.3 cm, minkšti viršeliai
  • Kalba: Anglų

Cheese Making on the Dairy Farm - A Collection of Articles on the Methods, Science and Equipment Used in Cheese Making (el. knyga) (skaityta knyga) | knygos.lt

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This early work on cheese making is both expensive and hard to find in its first edition. It contains information on the methods, science and equipment used in cheese production. This is a fascinating work and is thoroughly recommended for anyone interested in cheese making. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.

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  • Leidėjas:
  • Metai: 2011
  • Puslapiai: 402
  • ISBN-10: 1446535975
  • ISBN-13: 9781446535974
  • Formatas: 14 x 21.6 x 2.3 cm, minkšti viršeliai
  • Kalba: Anglų

This early work on cheese making is both expensive and hard to find in its first edition. It contains information on the methods, science and equipment used in cheese production. This is a fascinating work and is thoroughly recommended for anyone interested in cheese making. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.

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