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001360708 010__ $$z  2004105782
001360708 020__ $$z012263652X
001360708 020__ $$z9780122636523
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001360708 050_4 $$aSF271$$b.C431 2004
001360708 24500 $$aCheese:$$bchemistry, physics, and microbiology.$$nVolume 1,$$pGeneral aspects /$$cedited by Patrick F. Fox ... [et al.].
001360708 250__ $$a3rd ed.
001360708 260__ $$aAmsterdam ;$$aLondon :$$bElsevier,$$c2004.
001360708 300__ $$a[xiv], 617 p., [8] p. of plates :$$bill.
001360708 336__ $$atext$$2rdacontent
001360708 337__ $$acomputer$$2rdamedia
001360708 338__ $$aonline resource$$2rdacarrier
001360708 500__ $$aPrevious ed.: 1993.
001360708 504__ $$aIncludes bibliographical references and index.
001360708 506__ $$aAccess limited to authorized users.
001360708 650_0 $$aCheese.
001360708 650_0 $$aCheese$$xVarieties.
001360708 650_0 $$aCheese$$xMicrobiology.
001360708 655_0 $$aElectronic books
001360708 7001_ $$aFox, P. F.
001360708 852__ $$bebk
001360708 85640 $$3ProQuest Ebook Central Academic Complete $$uhttps://univsouthin.idm.oclc.org/login?url=https://ebookcentral.proquest.com/lib/usiricelib-ebooks/detail.action?docID=298931$$zOnline Access
001360708 909CO $$ooai:library.usi.edu:1360708$$pGLOBAL_SET
001360708 980__ $$aBIB
001360708 980__ $$aEBOOK
001360708 982__ $$aEbook
001360708 983__ $$aOnline