Handbook on Cheese: Production, Chemistry and Sensory Properties

TextLanguage: English Series: Food Science and TechnologyPublication details: Nova Science Publishers, Inc. 2013 ISBN: 9781626189676Subject(s): Cheese.,Cheesemaking | TECHNOLOGY & ENGINEERING / Agriculture / GeneralDDC classification: 637/.3 LOC classification: SF271Online resources: Click here to access online

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Item type	Current library	Call number	Status	Date due	Barcode
E-Books	VJEC Central Library		Not for loan

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