Cheese : chemistry, physics and microbiology : set v. 1 v. 2 3rd ed

Cheese : chemistry, physics and microbiology : set

3rd ed

Notes on use

Note (General)：: Previous ed.: London : Chapman & Hall, 1993v. 1. General aspects -- v. 2. Major cheese groupesIncludes bibliographical references and indexes

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Material Type: 図書
ISBN: 0122636511
012263652X
0122636538
Title: Cheese : chemistry, physics and microbiology
Volume: : set
v. 1
v. 2
Author/Editor: edited by Patrick F. Fox ... [et al.]
Edition: 3rd ed
Author Heading: Fox, P. F.
https://ci.nii.ac.jp/author/DA01730687
Publication, Distribution, etc.: Elsevier Academic Press
Publication Date: 2004
Publication Date (W3CDTF): 2004
Size: 29 cm
Place of Publication (Country Code): uk
Text Language Code: en
Subject Heading: Cheese
Cheesemaking
Cheese -- Varieties
NDC 8th ed.: 648.18
Target Audience: 一般
Note (General): Previous ed.: London : Chapman & Hall, 1993
v. 1. General aspects -- v. 2. Major cheese groupes
Includes bibliographical references and indexes
Related Material (URI): https://ci.nii.ac.jp/ncid/BA69272635#entity
https://lccn.loc.gov/2004105782
Data Provider (Database): 国立情報学研究所 : CiNii Research
Original Data Provider (Database): CiNii Books
https://ci.nii.ac.jp/books
NCID: https://ci.nii.ac.jp/ncid/BA69272635 : BA69272635
LC Control Number: 2004105782
https://lccn.loc.gov/2004105782