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Mozzarella cheese

Autor Bhattarai Rewati Raman
en Limba Engleză Paperback – 17 dec 2012
This book contains useful information on preparation methods for a good quality mozzarella cheese using different milk sources. Preparation and quality evaluation of mozzarella cheese from different milk sources can be a boost to the dairy farmers and industries. This can provide answer to the problem which milk source is best for manufacturing pizza topping mozzarella cheese. The study also helps the farmers to prepare mozzarella cheese traditionally at farm level. A process optimized for Nepalese context will be a boon to Nepal for producing consistent mozzarella cheese. The process standardized for buffalo milk will solve the problem related to cheese production and a good competent quality cheese can be launched commercially in the market.
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Specificații

ISBN-13: 9783847325499
ISBN-10: 3847325493
Pagini: 140
Dimensiuni: 152 x 229 x 8 mm
Greutate: 0.21 kg
Editura: LAP LAMBERT ACADEMIC PUBLISHING AG & CO KG
Colecția LAP Lambert Academic Publishing