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Cheese ripening: quality, safety and health aspects

By: Randazzo, Cinzi Lucia [editor] | Caggia, Cinzia [editor]Series: Advances in Food Safety and Food MicrobiologyPublication details: New York: Nova Science, 2013Description: 235pISBN: 9781624170324Subject(s): Cheese | Cheesemaking | Cheese production | Cheese microbiology | Cheese textureLOC classification: SF271

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Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Book - Standard loan	CAFRE Loughry Library	SF271 RAN (Browse shelf(Opens below))	1	Available		199402

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Previous	SF271 PRO Processed cheese manufacture: a JOHA guide	SF271 PRO Processed cheese manufacture: a JOHA guide	SF271 QUI The craft of farmhouse cheese making	SF271 RAN Cheese ripening: quality, safety and health aspects	SF271 RID The cheese companion: the connoisseur's guide	SF271 ROB A colour guide to cheese and fermented milks	SF271 ROB A colour guide to cheese and fermented milks	Next

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