Cheese making in a peasant farmstead
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Reprint from the publication. Moscow-Leningrad, 1926. From 36 ill. Production technologies are described in detail.
Contents: 1. Cheese in the USSR and abroad, 2. What cheeses can be produced in peasant households, 3. Sychuzhny cheeses, 4. Solid Sychuzhny cheeses, 5. Soft Sychuzhny cheeses, 6. sour -milk or cottage cheese
Contents: 1. Cheese in the USSR and abroad, 2. What cheeses can be produced in peasant households, 3. Sychuzhny cheeses, 4. Solid Sychuzhny cheeses, 5. Soft Sychuzhny cheeses, 6. sour -milk or cottage cheese
Author:
Author:Паращук С.
Cover:
Cover:Soft
Category:
- Category:Cookbooks, Food & Wine
Publication language:
Publication Language:Russian
Paper:
Paper:Offset
ISBN:
ISBN:978-5-4481-1279-9
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