| Record ID | marc_oregon_summit_records/catalog_files/washs02192008.mrc_revrev.mrc:1749264633:1042 |
| Source | Oregon Libraries |
| Download Link | /show-records/marc_oregon_summit_records/catalog_files/washs02192008.mrc_revrev.mrc:1749264633:1042?format=raw |
LEADER: 01042cam a2200337Ia 45 0
001 56374577
003 OCoLC
005 20041222040012.0
008 040825s2004 ne a b 001 0 eng d
020 $a012263652X (v.1)
020 $a0122636538 (v.2)
020 $a0122636511 (set)
040 $aEQO$cEQO$dCUY$dNTE
049 $aNTEI
090 $aSF271$b.C43 2004
245 00 $aCheese :$bchemistry, physics, and microbiology.
250 $a3rd ed. /$bedited by Patrick F. Fox ... [et al.]
260 $aAmsterdam ;$aLondon :$bElsevier,$c2004.
300 $a2 v. :$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.
907 $a.b31710529$bwo $c-
902 $a071211
998 $b2$c041222$dm$ea$f-$g0
945 $lwos $aSF271$b.C43 2004$uv.v.1
945 $lwos $aSF271$b.C43 2004$uv.v.2