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Cheese chemistry, physics and microbiology, vol. 1 general aspects /

Cheese chemistry, physics and microbiology, vol. 1 general aspects / edited by Patrick F. Fox etc.. - 3rd ed. - Amsterdam. Elsevier Academic Press. 2004 - xvii, 617 p. ill.:

ISBN: 012263652-X

Subjects--Topical Terms:
Cheese--Microbiology.
Cheesemaking.

LC Class. No.: QR121 / .C47 2014eb

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