| 000 | 00611nam a2200205Ia 4500 | ||
|---|---|---|---|
| 008 | 191130s2007##################000#0#eng## | ||
| 020 | _a9780849391583 | ||
| 040 |
_aACL _cACL |
||
| 082 | _a637.3 WEI | ||
| 245 |
_aImproving the flavour of cheese _cedited by Bart C. Weimer |
||
| 260 |
_aCambridge ; Boca Raton, FL _bWoodhead Publishing _c2007 |
||
| 300 | _a1 online resource (xx, 580 p.) : ill | ||
| 500 | _aIncludes index | ||
| 650 | _aCheesemaking | ||
| 650 | _aCheese--Microbiology | ||
| 700 | _aWeimer, Bart C | ||
| 990 | _a358fa74aac10000c662a5aae47218d84 | ||
| 991 | _a288212 | ||
| 999 |
_c212429 _d212429 |
||