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Description

Designed as a reference for the student and home cheese-maker, Charles Thom and Walter Fisk's 1918 book is intended to interpret the process of making and handling a variety of cheeses that are either made commercially or widely imported in America.

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Product Details

  • Dec 11, 2007 Pub Date:
  • 9781429010740 ISBN-13:
  • 1429010746 ISBN-10:
  • 420.0 pages Paperback
  • English Language