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The Science and Practice of Cheese Making - a Treatise on the Manufacture of American Cheddar Cheese and Other Varieties, Intended As a Textbook for T Lucius L. Van Slyke
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The Science and Practice of Cheese Making - a Treatise on the Manufacture of American Cheddar Cheese and Other Varieties, Intended As a Textbook for T
Lucius L. Van Slyke
Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.
| Medios de comunicación | Libros Paperback Book (Libro con tapa blanda y lomo encolado) |
| Publicado | 4 de marzo de 2009 |
| ISBN13 | 9781444610321 |
| Editores | Bushnell Press |
| Páginas | 504 |
| Dimensiones | 150 × 220 × 10 mm · 635 g |
| Lengua | Inglés |
