| Record ID | marc_loc_updates/v36.i31.records.utf8:6586137:1102 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_updates/v36.i31.records.utf8:6586137:1102?format=raw |
LEADER: 01102cam a22003377a 4500
001 2004105782
003 DLC
005 20080802123539.0
008 040415m20049999ne a b 001 0 eng d
010 $a 2004105782
040 $aEQO$cEQO$dCUY$dOCLCQ$dOHX$dBAKER$dDLC
020 $a012263652X (v. 1)
020 $a0122636538 (v. 2)
020 $a0122636511 (set)
035 $a(OCoLC)ocm56374577
042 $alccopycat
050 00 $aSF271$b.C43 2004
072 7 $aTP$2lcco
082 00 $a637/.3$222
245 00 $aCheese :$bchemistry, physics, and microbiology /$cedited by Patrick F. Fox ... [et al.].
250 $a3rd ed.
260 $aAmsterdam ;$aLondon :$bElsevier,$c2004-
300 $av. <1 > :$bill. ;$c29 cm.
500 $aPrevious ed.: 1993.
504 $aIncludes bibliographical references and index.
505 0 $av. 1. General aspects -- v. 2. Major cheese groups.
650 0 $aCheese.
650 0 $aCheese$xVarieties.
650 0 $aCheese$xMicrobiology.
700 1 $aFox, P. F.
856 42 $3Publisher description$uhttp://www.loc.gov/catdir/enhancements/fy0668/2004105782-d.html