Cheese : chemistry, physics and microbiology / edited by Paul L.H. McSweeney [and three others].

Contributor(s): McSweeney, Paul L. H [editor.]Material type: TextTextPublisher: London, England : Academic Press, 2017Copyright date: 2017Edition: Fourth editionDescription: 1 online resource (1,239 pages, 60 unnumbered pages of plates) : illustrations (some color)Content type: text Media type: computer Carrier type: online resourceISBN: 9780124170179 (e-book)Subject(s): Cheese | Cheese -- MicrobiologyGenre/Form: Electronic books.Additional physical formats: Print version:: Cheese : chemistry, physics and microbiology.DDC classification: 641.373 LOC classification: SF271 | .C444 2017Online resources: Click to View
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Includes bibliographical references at the end of each chapters and index.

Description based on print version record.

Electronic reproduction. Ann Arbor, MI : ProQuest, 2016. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries.

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