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Cheese Chemistry, physics and microbiology

By: Fox, Patrick.FMaterial type: Text

TextPublication details: Amsterdam Elsevier 2005Edition: 3rdDescription: 617pSubject(s): CHEESE PROCESSINGDDC classification: 637.3 C33

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Books And CDs	GADVASU Library	637.3 C33 (Browse shelf(Opens below))	Available		3972

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Previous	637.19 P16B Bioactive components in milk and dairy products	637.19 P16B Bioactive components in milk and dairy products	637.20 8 S48D Designing a CD-ROM for a Dairy Enterprise	637.3 C33 Cheese Chemistry, physics and microbiology	637.3 C33 Cheese Chemistry, physics and microbiology	637.3 C33 Cheese: chemistry, physics & microbiology Vol. 1 General aspects	637.3 G23T Technological interventions in formulation and development of ricotta cheese spread using hydrocolloids and preservatives	Next

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