Handbook of Animal-Based Fermented Food and Beverage Technology: Chapter 22, Reggianito Cheese: Hard Cheese Produced in Argentina

Handbook of Animal-Based Fermented Food and Beverage Technology: Chapter 22, Reggianito Cheese: Hard Cheese Produced in Argentina / Guillermo A. Sihufe, Amelia C. Rubiolo, and Susana E. Zorrilla - Second edition - United States: CRC Press (Taylor & Francis), 2012 - 1 online resource (10 pages)

Originally published: Handbook of Animal-Based Fermented Food and Beverage Technology (xvi, 798 pages: illustrations) Includes bibliographical references

9781439850237


Beverages--Microbiology--Handbooks, manuals, etc.
Fermented foods--Handbooks, manuals, etc.
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