An edition of Microbiology and Biochemistry of Cheese and Fermented Milk
(1997)
Microbiology and Biochemistry of Cheese and Fermented Milk
2nd ed. edition
by B.A. Law
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| Edition | Availability |
|---|---|
1
Microbiology and Biochemistry of Cheese and Fermented Milk
Feb 03, 2012, Springer
paperback
1461284279 9781461284277
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2
Microbiology and Biochemistry of Cheese and Fermented Milk
Feb 09, 2012, Springer
paperback
1461311225 9781461311225
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3
Microbiology and Biochemistry of Cheese and Fermented Milk
July 31, 1997, Springer
Hardcover
in English
- 2nd ed. edition
0751403466 9780751403466
|
aaaa
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Book Details
First Sentence
"Cheese production is one of the oldest forms of biotechnology, dating perhaps from 6000 BC and was well established during the era of the Roman Empire."
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- Created April 30, 2008
- 9 revisions
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| December 7, 2022 | Edited by ImportBot | import existing book |
| October 10, 2020 | Edited by ImportBot | import existing book |
| August 4, 2020 | Edited by ImportBot | import existing book |
| August 12, 2010 | Edited by IdentifierBot | added LibraryThing ID |
| April 30, 2008 | Created by an anonymous user | Imported from amazon.com record |