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.
Check nearby libraries
Buy this book
![Loading indicator](/images/ajax-loader-bar.gif)
This edition doesn't have a description yet. Can you add one?
Check nearby libraries
Buy this book
![Loading indicator](/images/ajax-loader-bar.gif)
Subjects
CheeseEdition | Availability |
---|---|
1
Cheese Vol. 1 : Chemistry Physics and Microbiology
December 31, 1995, Springer
Hardcover
in English
- 1 edition
0412582309 9780412582301
|
aaaa
Libraries near you:
WorldCat
|
2
Cheese: chemistry, physics and microbiology
1993, Chapman & Hall
in English
- 2nd ed.
0412582309 9780412582301
|
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."
The Physical Object
ID Numbers
Excerpts
added anonymously.
Community Reviews (0)
Feedback?January 17, 2023 | Edited by ImportBot | import existing book |
February 6, 2010 | Edited by WorkBot | add more information to works |
December 10, 2009 | Created by WorkBot | add works page |