Improving the flavour of cheese / edited by Bart C. Weimer.
Material type:
TextSeries: Woodhead Publishing in food science, technology, and nutritionPublisher: Cambridge : Boca Raton : Woodhead ; CRC Press, 2007Description: xx, 580 pages : illustrations ; 24 cmContent type: - text
- unmediated
- volume
- 1845690079
- 9781845690076
- 084939158X
- 9780849391583
- Improving the flavor of cheese
- 637.3 22
- SF271 .I56 2007
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
| Book | City Campus City Campus Main Collection | 637.3 IMP (Browse shelf(Opens below)) | 1 | Available | A423680B |
Browsing City Campus shelves, Shelving location: City Campus Main Collection Close shelf browser (Hides shelf browser)
| 637.1476 MAN Manufacturing yogurt and fermented milks / | 637.1476 TAM Yoghurt : science and technology / | 637.3 FUN Fundamentals of cheese science / | 637.3 IMP Improving the flavour of cheese / | 639.2 WAT New Zealand fisheries / | 639.2023 FIS An outline of the Council and its role in developing training for the fishing industry / | 639.206093 HAW Tides of change : the story of the New Zealand Federation of Commercial Fishermen, 1958-2008 / |
Includes bibliographical references and index.
Machine converted from AACR2 source record.
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