An edition of Cheese: Chemistry, Physics and Microbiology: Volume 1: General Aspects Volume 2
(1994)
Cheese: Chemistry, Physics and Microbiology: Volume 1: General Aspects Volume 2
Major Cheese Groups
2nd ed. edition
by Patrick F. Fox
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Last edited by Open Library Bot
April 14, 2010 | History
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Subjects
Cheese, Food, analysisShowing 2 featured editions. View all 2 editions?
| Edition | Availability |
|---|---|
1
Cheese: Chemistry, Physics and Microbiology: Volume 1: General Aspects Volume 2: Major Cheese Groups
February 28, 1999, Springer
Hardcover
in English
- 2nd ed. edition
0834213389 9780834213388
|
aaaa
Libraries near you:
WorldCat
|
2
Cheese: Chemistry, Physics and Microbiology: Volume 1: General Aspects Volume 2: Major Cheese Groups
April 30, 1994, Springer
Hardcover
in English
- 2nd ed. edition
0834213788 9780834213784
|
zzzz
Libraries near you:
WorldCat
|
Book Details
First Sentence
"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 29, 2008
- 3 revisions
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| April 14, 2010 | Edited by Open Library Bot | Linked existing covers to the edition. |
| December 15, 2009 | Edited by WorkBot | link works |
| April 29, 2008 | Created by an anonymous user | Imported from amazon.com record |