Cheese and Fermented Milk Foods. Vol 1, Origins and Principles, 739 pp. Vol 2, Procedures and Analysis, 3rd ed, 2nd printing.

Authors

F. V. Kosikowski, South Dakota State University
V. V. Mistry

Divisions

Outreach

Document Type

Book

Publication Date

1999

Language

en

Recommended Citation

Kosikowski, F. V. and Mistry, V. V., "Cheese and Fermented Milk Foods. Vol 1, Origins and Principles, 739 pp. Vol 2, Procedures and Analysis, 3rd ed, 2nd printing." (1999). Dairy Science Publication Database. 234.
https://openprairie.sdstate.edu/dairy_pubdb/234