Cheese is the generic name for a group of fermented milk-based food products, produced in a great range of flavours and forms throughout the world.
An edition of Cheese:Chemistry, Physics and Microbiology, Volume 1
(1995)
Cheese:Chemistry, Physics and Microbiology, Volume 1
2 edition
by P. F. Fox
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Cheese, Cheese, microbiologyShowing 1 featured edition. View all 1 editions?
| Edition | Availability |
|---|---|
1
Cheese:Chemistry, Physics and Microbiology, Volume 1
December 31, 1995, Springer
Hardcover
in English
- 2 edition
0412535009 9780412535000
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"Cheese is the generic name for a group of fermented milk-based food products, produced in a great range of flavours and forms throughout the world."
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- Created April 30, 2008
- 4 revisions
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| November 14, 2022 | Edited by ImportBot | import existing book |
| August 29, 2020 | Edited by ImportBot | import existing book |
| December 15, 2009 | Edited by WorkBot | link works |
| April 30, 2008 | Created by an anonymous user | Imported from amazon.com record |