The technology of making cheese from camel milk (Camelus dromedarius)

Ejemplares similares

• Microbiology and biochemistry of cheese and fermented milk /
  por: Law, B. A.
  Publicado: (1997)
• Quality aspects of raw milk cheeses /
  por: Van Hekken, Diane L.
• Cheese and fermented milk foods /
  por: Kosikowski, Frank, et al.
  Publicado: (1977)
• Color of a low-fat cheese influences flavor perception and consumer liking /
  por: Wadhwani, R
• Milk testing and payment systems: Resource book: A practical guide to aáist milk producer groups
  por: Draaiyer, J.
  Publicado: (2009)