ADVANCES IN THE MICROCIOLOGY AND BIOCHEMISTRY OF CHEESE AND FERMENTED MILK

By: F LYNDON DAVIES AND BARRY A LAWMaterial type: TextTextLanguage: English Publication details: LONDON ELSEVIER APPLIED SCIENCE PUBLISHERS 1984Description: 260 PrintISBN: 0853342873Subject(s): ADVANCES IN THE MICROCIOLOGY AND BIOCHEMISTRY OF CHEESE AND FERMENTED MILKDDC classification: R637.3D272A
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Item type Current library Call number Status Notes Date due Barcode
General Books General Books Central Library
R637.3D272A (Browse shelf(Opens below)) Available TEACHER REFERENCE 57566

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