Name: The Science and Practice of Cheese-Making By Lucius Lincoln Van Slyke
SKU: 9781016342209
Price: 39.19 USD
Availability: InStock

Sku

NPB9781016342209

ISBN 13

9781016342209

ISBN 10

1016342209

Title

The Science and Practice of Cheese-Making: A Treatise On the Manufacture Of American Cheddar Cheese and Other Varieties, Intended As a Text-Book for the Use Of Dairy Teachers and Students in Classroom and Workroom: Prepared Also As a Handbook and Work Of by Lucius Lincoln Van Slyke

Author

Lucius Lincoln Van Slyke

Condition

New

Binding type

Paperback

Publisher

Legare Street Press

Year published

2022-10-27

Number of pages

514

Prizes

N/A

Cover note

Book picture is for illustrative purposes only, actual binding, cover or edition may vary.

Note

This is a new book - be the first to read this copy. With untouched pages and a perfect binding, your brand new copy is ready to be opened for the first time

The Science and Practice of Cheese-Making Lucius Lincoln Van Slyke

The Science and Practice of Cheese-Making by Lucius Lincoln Van Slyke

The Science and Practice of Cheese-Making Summary

The Science and Practice of Cheese-Making: A Treatise On the Manufacture Of American Cheddar Cheese and Other Varieties, Intended As a Text-Book for the Use Of Dairy Teachers and Students in Classroom and Workroom: Prepared Also As a Handbook and Work Of by Lucius Lincoln Van Slyke

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