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Subjects
Cheese, Food, analysisShowing 2 featured editions. View all 2 editions?
Edition | Availability |
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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
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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
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zzzz
Libraries near you:
WorldCat
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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
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Feedback?January 17, 2023 | Edited by ImportBot | import existing book |
April 28, 2010 | Edited by Open Library Bot | Linked existing covers to the work. |
December 10, 2009 | Created by WorkBot | add works page |