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Books Frontpage Fundamentos de la elaboración del queso
  • 26,61 USD

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Features:

  • Pages: 210
  • Format: 1x13,4x21,21 cm
  • Edition: 01011984
  • Language: Castellano.
  • Binding: Tapa blanda o Bolsillo.
  • Weight: 0,18 kg.

  • Fundamentos de la elaboración del queso

  • 9788420000015

  • Authors: Sawen Dilanjan Ch [Autor], Sawen Dilanjan Ch [Autor]

  • Componentes y caracteristicas de la leche. Aptitu la leche para la fabricacion de queso. Coagulacio la leche. Formacion y manipulacion de la cuajada Moldeo del queso. Prensado del queso. Salado. Rendimiento quesero de los distintos componente la leche. Maduracion del queso.
  • 26,61 USD

  • * Free shipping to US.


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