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Cheese: chemistry, physics and microbiology. Volume 2: major cheese groups

By: Fox, P. F [editor]Publication details: Elsevier, 2004ISBN: 0122636538Subject(s): Cheese | Food processing, food research, food technology | CheesesLOC 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 FOX (Browse shelf(Opens below)) 1 Available 164444

Vol 2 is devoted to the characteristics of the principal families of cheeses. The uses of cheese as a food ingredient are discussed.

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