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Microbiology and biochemistry of cheese and fermented milk

Microbiology and biochemistry of cheese and fermented milk edited by B.A. Law - 2nd ed - London Blackie Academic & Professional 1997 - xviii, 365 p. : ill. ; 25 cm. ; hpk

Includes index

ISBN: 9780751403466

Subjects--Topical Terms:
Cheese -- Microbiology

Dewey Class. No.: 637 LAW

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Microbiology and biochemistry of cheese and fermented milk

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