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Global cheesemaking technology: cheese quality and characteristics

By: Bintas, Thomas [editor] | Papademas, Photis [editor]Publication details: Chichester: John Wiley & Sons, 2018Description: 461pISBN: 9781119046158Subject(s): Cheese | Cheese production | Cheese biochemistry | Cheeses | CheesemakingLOC 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 PAP (Browse shelf(Opens below))	1	Available		192996

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Previous	SF271 MAL Chemistry of structure: function relationships in cheese. Proceedings of a symposium: organized by the American Chemical Society; Chicago, Illinois, August 23rd - 25th, 1993	SF271 MCS Cheese problems solved	SF271 OGI Making cheeses	SF271 PAP Global cheesemaking technology: cheese quality and characteristics	SF271 PRO Processed cheese manufacture: a JOHA guide	SF271 PRO Processed cheese manufacture: a JOHA guide	SF271 PRO Processed cheese manufacture: a JOHA guide	Next

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