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|a Cheese :
|b chemistry, physics, and microbiology /
|c edited by P.F. Fox.
|
| 250 |
|
|
|a 2nd ed.
|
| 260 |
|
|
|a London ;
|a New York :
|b Elsevier Applied Science,
|c 1993.
|
| 300 |
|
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|a 2 v. :
|b ill. ;
|c 25 cm.
|
| 504 |
|
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|a Includes bibliographical references and index.
|
| 505 |
0 |
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|a v. 1. General aspects -- v. 2. Major cheese groups.
|
| 650 |
|
0 |
|a Cheese.
|
| 650 |
|
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|a Cheese
|x Varieties.
|
| 700 |
1 |
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|a Fox, P. F.
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|a 1411565
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|c 05-24-10
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