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|a Díaz Zalamena, Eduardo
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|a Tecnología de leches II /
|c Eduardo Díaz Zalamena.
|
| 260 |
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|a Bogotá :
|b Universidad de la Salle,
|c 1998.
|
| 300 |
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|a 82 páginas :
|b ilustraciones ;
|c 22 cm.
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|a El ordeño -- La leche -- Textura de los quesos -- Coagulación de la leche -- Maduración de los quesos -- Quesos de pasta dura: el gruyere -- Quesos de pasta semidura: tilsit y gouda -- Quesos de pasta blanda: el camembert -- Postres lácteos -- Control técnico de fabricación
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