An edition of Cheese (1987)

Cheese: Chemistry, Physics and Microbiology, Volume 1, Third Edition

General Aspects

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Last edited by MARC Bot
July 30, 2019 | History
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An edition of Cheese (1987)

Cheese: Chemistry, Physics and Microbiology, Volume 1, Third Edition

General Aspects

by

  • 0 Ratings
  • 3 Want to read
  • 0 Currently reading
  • 0 Have read

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Publish Date
Publisher
Academic Press
Language
English
Pages
640

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Previews available in: English

Subjects
Cheese, Varieties, Microbiology

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Edition Availability
Cover of: Cheese: Chemistry, Physics and Microbiology, Volume 2, Third Edition
Cheese: Chemistry, Physics and Microbiology, Volume 2, Third Edition: Major Cheese Groups
September 29, 2004, Academic Press
Hardcover in English - 3 edition
Libraries near you: WorldCat
Cover of: Cheese
Cheese: chemistry, physics, and microbiology.
2004, Elsevier
in English - 3rd ed. / edited by Patrick F. Fox ... [et al.]
Libraries near you: WorldCat
Cover of: Cheese: Chemistry, Physics and Microbiology, Volume 2, Third Edition
Cheese: Chemistry, Physics and Microbiology, Volume 2, Third Edition: Major Cheese Groups
September 29, 2004, Academic Press
in English
Libraries near you: WorldCat
Cover of: Cheese: Chemistry, Physics and Microbiology, Volume 1, Third Edition
Cheese: Chemistry, Physics and Microbiology, Volume 1, Third Edition: General Aspects
September 29, 2004, Academic Press
Hardcover in English - 3 edition
Libraries near you: WorldCat
Cover of: Cheese: Chemistry, Physics and Microbiology, Volume 1, Third Edition
Cheese: Chemistry, Physics and Microbiology, Volume 1, Third Edition: General Aspects
September 29, 2004, Academic Press
in English
  • Not in Library
Libraries near you: WorldCat
Cover of: Cheese
Cheese: chemistry, physics, and microbiology
2004, Elsevier
in English - 3rd ed.
Libraries near you: WorldCat
Cover of: Cheese
Cheese
May 1993, Chapman & Hall
Hardcover - 2nd edition
Libraries near you: WorldCat
Cover of: Cheese
Cheese: chemistry, physics, and microbiology
1987, Elsevier Applied Science
in English
Libraries near you: WorldCat
Cover of: Cheese
Cheese: Chemistry, physics, and microbiology
1987, Elsevier Applied Science
Unknown Binding in English
Libraries near you: WorldCat
Cover of: Cheese
Cheese: Chemistry, physics, and microbiology
1987, Elsevier Applied Science
Unknown Binding in English
Libraries near you: WorldCat

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Book Details

First Sentence

"Cheese is the generic name for a group of fermented milk-based food products, produced in a wide range of flavours and forms throughout the world."

ID Numbers

Open Library
OL7326778M
ISBN 10
012263652X
ISBN 13
9780122636523
Library Thing
1251000
Goodreads
552429

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History

Download catalog record: RDF / JSON / OPDS | Wikipedia citation
July 30, 2019 Edited by MARC Bot associate edition with work OL16965600W
August 5, 2010 Edited by IdentifierBot added LibraryThing ID
April 24, 2010 Edited by Open Library Bot Fixed duplicate goodreads IDs.
April 16, 2010 Edited by bgimpertBot Added goodreads ID.
April 29, 2008 Created by an anonymous user Imported from amazon.com record.