Traditional cheesemaking manual
This manual contains recipes for a number of cheese varieties which can and are being made by traditional methods at smallholder level. It is hope that the manual will be useful to the individual milk processor and to extension workers in their efforts to develop milk processing and preservation.
Detalles de publicación
- Editor: International Livestock Centre for Africa
- ISBN-10: 9290532734
- Dewey Decimal: 637.3
- Librería ECHO: 637.3 INT