| 000 | 00781cam a22002294a 4500 | ||
|---|---|---|---|
| 008 | 990504s1999 enka b 001 0 eng | ||
| 020 | _a0849397448 (alk. paper) | ||
| 042 | _apcc | ||
| 082 | 0 | 0 |
_a637.3 _bLAW |
| 100 | _aLaw , Barry A. | ||
| 245 | 0 | 0 | _aTechnology of cheesemaking |
| 260 |
_aSheffield : _bSheffield Academic Press ; _aBoca Raton, FL : _bCRC Press, _c1999. |
||
| 300 |
_axiv, 322 p. : _bill. ; _c24 cm. |
||
| 440 | 0 | _aSheffield food technology | |
| 504 | _a:Includes bibliographical references and index. | ||
| 650 | 0 | _aCheesemaking. | |
| 650 | 0 | _aFormation of chees curd | |
| 650 | 0 | _aMicrobiological surveillance | |
| 700 | 1 | _aLaw, Barry A. | |
| 856 | 4 | 2 |
_3Publisher description _uhttp://www.loc.gov/catdir/enhancements/fy0744/99028556-d.html |
| 942 | _cBK | ||
| 999 |
_c277962 _d277962 |
||