Fundamentos de la elaboración del queso /
Saved in:
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | Book |
| Language: |
Spanish German |
| Published: |
Zaragoza :
Editorial Acribia,
©1984.
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| Subjects: | |
| Notas Contenido: |
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| 100 | 1 | |a Dilanjan, Sawen Christoforowitsch | |
| 245 | 1 | 0 | |a Fundamentos de la elaboración del queso / |c Sawen Christoforowitsch Dilanjan ; traducción de Carlos Bernaldo de Quirós y Fernández. |
| 260 | |a Zaragoza : |b Editorial Acribia, |c ©1984. | ||
| 300 | |a 127 páginas : |b ilustraciones ; |c 21 cm. | ||
| 500 | |a Incluye índice temático | ||
| 505 | 2 | |a Componentes y características de la leche -- Aptitud de la leche para la fabricación del queso -- Coagulación de la leche -- Formación y manipulación de la cuajada -- Moldeo del queso -- Prensado del queso -- Salado -- Rendimiento quesero de los distintos componentes de la leche -- Maduración del queso | |
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| 650 | 2 | 7 | |a Leche |x Clasificación |2 Armarc |
| 700 | 1 | |a Quirós y Fernández, Carlos Bernaldo de, |e traductor | |
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