Cheese. Vol.1 : chemistry, physics and microbiology ; general aspects /

Bibliografske podrobnosti
Glavni avtor: Fox,Patrick F (Ed.)
Drugi avtorji: McSweeney,Paul L H Cogan,Timothy M
Format: Printed Book
Izdano: New York: Elsevier, 2004.
Izdaja:3rd ed.
Teme:
Cheese processing

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