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001382917 020__ $$z9780124170124
001382917 020__ $$a9780124170179 (e-book)
001382917 035__ $$a(MiAaPQ)EBC4857615
001382917 035__ $$a(Au-PeEL)EBL4857615
001382917 035__ $$a(CaPaEBR)ebr11383965
001382917 035__ $$a(OCoLC)987696606
001382917 040__ $$aMiAaPQ$$beng$$erda$$epn$$cMiAaPQ$$dMiAaPQ
001382917 050_4 $$aSF271$$b.C444 2017
001382917 0820_ $$a641.373$$223
001382917 24500 $$aCheese :$$bchemistry, physics and microbiology /$$cedited by Paul L.H. McSweeney [and three others].
001382917 250__ $$aFourth edition.
001382917 264_1 $$aLondon, England :$$bAcademic Press,$$c2017.
001382917 264_4 $$c©2017
001382917 300__ $$a1 online resource (1,239 pages, 60 unnumbered pages of plates) :$$billustrations (some color).
001382917 336__ $$atext$$2rdacontent
001382917 337__ $$acomputer$$2rdamedia
001382917 338__ $$aonline resource$$2rdacarrier
001382917 504__ $$aIncludes bibliographical references at the end of each chapters and index.
001382917 506__ $$aAccess limited to authorized users.
001382917 588__ $$aDescription based on print version record.
001382917 650_0 $$aCheese.
001382917 650_0 $$aCheese$$xMicrobiology.
001382917 655_0 $$aElectronic books
001382917 7001_ $$aMcSweeney, Paul L. H.,$$eeditor.
001382917 77608 $$iPrint version:$$tCheese : chemistry, physics and microbiology.$$bFourth edition.$$dLondon, England : Academic Press, c2017 $$z9780124170124 $$w2016963514
001382917 852__ $$bebk
001382917 85640 $$3ProQuest Ebook Central Academic Complete $$uhttps://univsouthin.idm.oclc.org/login?url=https://ebookcentral.proquest.com/lib/usiricelib-ebooks/detail.action?docID=4857615$$zOnline Access
001382917 909CO $$ooai:library.usi.edu:1382917$$pGLOBAL_SET
001382917 980__ $$aBIB
001382917 980__ $$aEBOOK
001382917 982__ $$aEbook
001382917 983__ $$aOnline