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

Bibliografski detalji
Glavni autor: Fox,Patrick F (Ed.)
Daljnji autori: McSweeney,Paul L H Cogan,Timothy M
Format: Printed Book
Izdano: New York: Elsevier, 2004.
Izdanje:3rd ed.
Teme:
Cheese processing

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