Handbook of Animal-Based Fermented Food and Beverage Technology: Chapter 23, Fiore Sardo Cheese / Pietrino Deiana and Nicoletta Pasqualina Mangia

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Material type: Text

TextPublication details: United States: CRC Press (Taylor & Francis), 2012Edition: Second editionDescription: 1 online resource (10 pages)Content type:

text

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computer

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online resource

ISBN:

9781439850237

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Item type	Current library	Call number	Status	Date due	Barcode
Chapter in Books	Halal Development Corporation Library Open Shelves	EBCH 004081 (Browse shelf(Opens below))	Available

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Previous	EBCH 004078 Handbook of Animal-Based Fermented Food and Beverage Technology: Chapter 20, Cheddar and Related Hard Cheeses	EBCH 004079 Handbook of Animal-Based Fermented Food and Beverage Technology: Chapter 21, Traditional Greek Feta	EBCH 004080 Handbook of Animal-Based Fermented Food and Beverage Technology: Chapter 22, Reggianito Cheese: Hard Cheese Produced in Argentina	EBCH 004081 Handbook of Animal-Based Fermented Food and Beverage Technology: Chapter 23, Fiore Sardo Cheese	EBCH 004082 Handbook of Animal-Based Fermented Food and Beverage Technology: Chapter 24, Zamorano Cheese	EBCH 004083 Handbook of Animal-Based Fermented Food and Beverage Technology: Chapter 25, Hispanico Cheese	EBCH 004084 Handbook of Animal-Based Fermented Food and Beverage Technology: Chapter 26, Asiago and Other Cheeses: Standards, Grades, and Specifications	Next

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

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