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The Book of Cheese by Charles Thom — book cover

The Book of Cheese

by Charles Thom, Walter Warner Fisk
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Synopsis

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 commerically or widely imported in America.

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Book Details

Published
February 1, 2010
Publisher
BiblioBazaar
Format
Paperback
ISBN
9781143774881

More by Charles Thom

Cheddar Cheese Making - A Historical Article on the Production of Cheddar
Cheddar Cheese Making - A Historical Article on the Production of Cheddar
Camembert Cheese Problems in the United States
Camembert Cheese Problems in the United States
Camembert Cheese Problems in the United States, Volumes 110-116
Camembert Cheese Problems in the United States, Volumes 110-116
Cultural Studies of Species of Penicillium
Cultural Studies of Species of Penicillium
Fungi in Cheese Ripening
Fungi in Cheese Ripening
Hygienic Fundamentals of Food Handling
Hygienic Fundamentals of Food Handling
The Aspergilli
The Aspergilli
The Book of Cheese (1918)
The Book of Cheese (1918)

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