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Handbook of cheese chemistry (Food chemistry, function and analysis ; no. 40)

Handbook of cheese chemistry (Food chemistry, function and analysis ; no. 40)
Paper図書
edited by Michael H. TunickRoyal Society of Chemistry[2023]<PC71-D15>
National Diet LibraryOther Libraries in Japan
  • DDC637.3

Processed cheese science and technology (Woodhead Publishing series in food science, technology and nutrition)

Processed cheese science and technology (Woodhead Publishing series in food science, technology and nutrition)
Paper図書
edited by Mamdouh El-Bakry, Bhavbhuti M. MehtaWoodhead Publishing[2022]<PC71-D11>
National Diet Library
  • DDC637.358 637.3

Cheeses around the world : types, production, properties and cultural and nutritional relevance (Food science and technology)

Cheeses around the world : types, production, properties and cultural and nutritional relevance (Food science and technology)
Paper図書
Raquel de Pinho Ferreira Guiné, Paula Maria dos Reis Correia and Ana Cristina Ferrão, editors.Nova Science Publishers[2019]<PC71-D2>
National Diet LibraryOther Libraries in Japan
  • DDC637.3

Cheese : set v. 1 v. 2 3rd ed

Cheese : set v. 1 v. 2 3rd ed
Paper図書
edited by Patrick F. Fox ... [et al.]Elsevier Academic Press2004
Other Libraries in Japan
  • DDC637.3

Cheese and fermented milk foods [by] Frank Kosikowski.

Cheese and fermented milk foods [by] Frank Kosikowski.
Paper図書
distributed by Edwards Bros., Ann Arbor, Mich.]1966.<PC71-9>
National Diet Library
  • DDC637.3

Cheese, by J.G. Davis. [1st ed.]

Cheese, by J.G. Davis. [1st ed.]
Paper図書
J. & A. Churchill Ltd.1965.<637.53-D261c>
National Diet Library
  • DDC637.53 637.3

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