Cheese : chemistry, physics & microbiology

• Material Type: 図書
• ISBN: 9780124201040 (v. 1); 0124201040 (v. 1); 9780124201033 (v. 2); 0124201032 (v. 2)
• ISBN (set): 9780124170124 (set); 0124170129 (set)
• Title: Cheese : chemistry, physics & microbiology
• Author/Editor: edited by Paul L.H. McSweeney, Patrick F. Fox, Paul D. Cotter and David W. Everett.
• Edition: Fourth edition.
• Author Heading: McSweeney, P. L. H.
• Publication, Distribution, etc.: London, United Kingdom : Academic Press, an imprint of Elsevier (出版); San Diego, CA : Academic Press, an imprint of Elsevier (出版)
• Publication Date: [2017]; 著作権日付 : ©2017
• Publication Date (W3CDTF): 2017
• Extent: 2 volumes (xxiii, xxiii, 1203 pages, 33 unnumbered pages of plates)
• Other physical details: illustrations (some color)
• Size: 29 cm
• Place of Publication (Country Code): GB
• Text Language Code: eng
• Content Type: txt : text
• Media Type: n : unmediated
• Carrier Type: nc : volume
• Subject Heading: Cheese.; Cheese--Varieties.; Cheese--Microbiology.; mlečni izdelki siri tehnologija mikrobiologija
• UDC: 637.3 Q7
• LCC: SF271
• DDC: 637/.3
• NDLC: PC71
• Target Audience: 一般
• Note (General): Previous edition: 2004.
• Note (Bibliography): Includes bibliographical references and index.
• Holding library: 国立国会図書館
• Call No.: PC71-D1
• Data Provider (Database): 国立国会図書館 : 国立国会図書館蔵書; https://ndlsearch.ndl.go.jp
• Bibliographic ID (NDL): 028142641; http://id.ndl.go.jp/bib/028142641
• OCLC No.: 1010502172; https://www.worldcat.org/oclc/1010502172
• Cataloging Rule: RDA
• Bibliographic Record Category (NDL): 211

• Contents: Volume 1. General aspectsVolume 2. Cheese technology and major cheese groups.(Provided by: 国立国会図書館蔵書)