Cheese: chemistry, physics & microbiology Vol. 2 Cheese technology and major cheese groups
Material type: TextPublication details: USA Academic Press 2017Edition: 4thDescription: 617-1203pISBN: 9780124201033DDC classification: 637.3 C33Item type | Current library | Call number | Status | Date due | Barcode |
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Books And CDs | GADVASU Library | 637.3C33 (Browse shelf(Opens below)) | Available | 13628 |
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