Cheese : chemistry, physics, and microbiology / edited by Patrick F. Fox ... [et al.].
Material type:
TextPublication details: Amsterdam ; London : Elsevier, 2004.Edition: 3rd edDescription: 2 v. : ill. ; 29 cmISBN: - 9780122636523 (v. 1)
- 637.3 CHE
Contents:
v. 1. General aspects -- v. 2. Major cheese groups.
| Item type | Current library | Call number | Vol info | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
Books
|
College of Community Science Library | 637.3 CHE (Browse shelf(Opens below)) | v.1 | Available | 6543 | ||
|
Books
|
College of Community Science Library | 637.3 CHE (Browse shelf(Opens below)) | v.1 | Available | 2824 | ||
|
Books
|
College of Community Science Library | 637.3 CHE (Browse shelf(Opens below)) | v.1 | Available | 2708 |
Browsing College of Community Science Library shelves Close shelf browser (Hides shelf browser)
|
No cover image available | No cover image available | No cover image available | No cover image available | No cover image available | No cover image available | ||
| 637.127 APP Applied dairy and food microbiology : | 637.13 MEL Dairy laboratory guide / | 637.3 CHE Cheese : | 637.3 CHE Cheese : | 637.3 CHE Cheese : | 637.3 CHE Cheese : | 637.3 CHE Cheese : |
Includes bibliographical references and index.
v. 1. General aspects -- v. 2. Major cheese groups.
There are no comments on this title.
Log in to your account to post a comment.