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Microbiology and biochemistry of cheese and fermented milk /

Microbiology and biochemistry of cheese and fermented milk / B.A. Law, editor - 2nd ed. - New York : Blakie Academic & Professional, 1997 - ix, 365 p. ; 24 cm.

ISBN: 0751403466

Subjects--Topical Terms:
Cheese--Microbiology
Fermented milk

Dewey Class. No.: 637.3 / M626

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