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Cheese. Vol.2 : chemistry, physics and microbiology ; major cheese groups /

Dades bibliogràfiques
Autor principal:	Fox,Patrick F (Ed.)
Altres autors:	McSweeney,Paul L H Cogan,Timothy M
Format:	Printed Book
Publicat:	New York: Elsevier, 2004.
Edició:	3rd ed.
Matèries:	Cheese processing

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