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01681nam a22003255i 4500 |
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978-1-4615-2800-5 |
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20191026201706.0 |
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cr nn 008mamaa |
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121227s1999 xxu| s |||| 0|eng d |
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|a 9781461528005
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| 024 |
7 |
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|a 10.1007/978-1-4615-2800-5
|2 doi
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| 040 |
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|a Sistema de Bibliotecas del Tecnológico de Costa Rica
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| 100 |
1 |
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|a Fox, Patrick F.
|e author.
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| 245 |
1 |
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|a Cheese: Chemistry, Physics and Microbiology
|b Volume 2 Major Cheese Groups /
|c by Patrick F. Fox.
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| 250 |
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|a 2nd ed. 1999.
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| 260 |
# |
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|a New York, NY :
|b Springer US :
|b Imprint: Springer,
|c 1999.
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| 300 |
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|a XIII, 577 p.
|b online resource.
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| 336 |
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|a text
|b txt
|2 rdacontent
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| 337 |
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|a computer
|b c
|2 rdamedia
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| 338 |
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|a online resource
|b cr
|2 rdacarrier
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| 505 |
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|a 1. Cheddar Cheese and Related Dry-Salted Cheese Varieties -- 2. Dutch-Type Varieties -- 3. Swiss-Type Varieties -- 4. Mould-Ripened Cheeses -- 5. Bacterial Surface-Ripened Cheeses -- 6. Iberian Cheeses -- 7. Italian Cheese -- 8. North European Varieties of Cheese -- 9. Ripened Cheese Varieties Native to the Balkan Countries -- 10. Cheeses of the Former USSR -- 11. Domiati and Feta Type Cheeses -- 12. Mozzarella and Pizza Cheese -- 13. Fresh Acid-Curd Cheese Varieties -- 14. Some Non-European Cheese Varieties -- 15. Processed Cheese Products -- 16. Cheeses from Ewes' and Goats' Milk.
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| 650 |
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|a Microbiology.
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| 650 |
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|a Popular works.
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| 650 |
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|a Food-Biotechnology.
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| 650 |
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4 |
|a Microbiology.
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| 650 |
2 |
4 |
|a Popular Science, general.
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| 650 |
2 |
4 |
|a Food Science.
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| 710 |
2 |
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|a SpringerLink (Online service)
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| 773 |
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|t Springer eBooks
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| 856 |
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|u https://doi.org/10.1007/978-1-4615-2800-5
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