Cheese : Chemistry, physics and microbiology.

Contributor(s): Material type: TextTextPublication details: London, United Kingdom : Academic Press is an imprint of Elsevier, 2017Description: xxiii,611pages : Illustration , 28cmISBN:
  • 9780124201040 (ISBN VOLUME 1)
  • 9780124170124 (SET ISBN)
  • 9780124201033 (Volume 2)
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Holdings
Item type Current library Call number Vol info Status Date due Barcode
Books - Printed PERPUSTAKAAN GUNASAMA HAB PENDIDIKAN TINGGI PAGOH Main Library General SF271 C48 2017 (Browse shelf(Opens below)) VOL. 1 Available 0000001207
Books - Printed PERPUSTAKAAN GUNASAMA HAB PENDIDIKAN TINGGI PAGOH Main Library General SF271 C48 2017 (Browse shelf(Opens below)) VOL. 1 Available 0000001209
Books - Printed PERPUSTAKAAN GUNASAMA HAB PENDIDIKAN TINGGI PAGOH Main Library General SF271 C48 2017 (Browse shelf(Opens below)) VOL. 2 Available 0000001208
Books - Printed PERPUSTAKAAN GUNASAMA HAB PENDIDIKAN TINGGI PAGOH Main Library General SF271 C48 2017 (Browse shelf(Opens below)) VOL. 2 Available 0000001183

Volume 1, General Aspects

Volume 2. Cheese technology and major cheese groups

Includes bibliographical references and index.

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