| 000 | 01800cam a22004454i 4500 | ||
|---|---|---|---|
| 005 | 20221101220530.0 | ||
| 008 | 061212s2007 enka b 001 0 eng d | ||
| 011 | _aMARC Score : 10550(19950) : OK | ||
| 011 | _aDirect Search Result | ||
| 011 | _aBIB MATCHES WORLDCAT | ||
| 020 |
_a1845690079 _qhbk. _qWoodhead |
||
| 020 |
_a9781845690076 _qhbk. _qWoodhead |
||
| 020 |
_a084939158X _qhbk. _qCRC Press |
||
| 020 |
_a9780849391583 _qhbk. _qCRC Press |
||
| 035 | _a(ATU)b11244318 | ||
| 035 | _a(OCoLC)77257814 | ||
| 040 |
_aUKM _beng _erda _cUKM _dBAKER _dYDXCP _dVPI _dAGL _dGZM _dBTCTA _dBDX _dOCLCO _dATU |
||
| 050 | 4 |
_aSF271 _b.I56 2007 |
|
| 082 | 0 | 4 |
_a637.3 _222 |
| 245 | 0 | 0 |
_aImproving the flavour of cheese / _cedited by Bart C. Weimer. |
| 246 | 3 | 3 | _aImproving the flavor of cheese |
| 264 | 1 |
_aCambridge : _bWoodhead ; _aBoca Raton : _bCRC Press, _c2007. |
|
| 300 |
_axx, 580 pages : _billustrations ; _c24 cm. |
||
| 336 |
_atext _btxt _2rdacontent |
||
| 337 |
_aunmediated _bn _2rdamedia |
||
| 338 |
_avolume _bnc _2rdacarrier |
||
| 490 | 1 | _aWoodhead Publishing in food science, technology and nutrition | |
| 504 | _aIncludes bibliographical references and index. | ||
| 588 | _aMachine converted from AACR2 source record. | ||
| 650 | 0 |
_aCheesemaking _9329940 |
|
| 650 | 0 |
_aCheesemaking _xTechnological innovations _9682799 |
|
| 650 | 0 |
_aCheese _xMicrobiology _9337225 |
|
| 650 | 0 |
_aDairy products _xFlavor and odor _9332069 |
|
| 700 | 1 |
_aWeimer, Bart C., _eeditor. _91063324 |
|
| 830 | 0 |
_aWoodhead Publishing in food science, technology, and nutrition. _9247856 |
|
| 907 |
_a.b11244318 _b28-09-17 _c27-10-15 |
||
| 942 | _cB | ||
| 945 |
_a637.3 IMP _g1 _iA423680B _j0 _lcmain _o- _p$316.75 _q- _r- _s- _t0 _u7 _v0 _w0 _x0 _y.i12620701 _z29-10-15 |
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| 998 |
_a(3)b _a(3)c _b06-04-16 _cm _da _feng _genk _h0 |
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| 999 |
_c1177065 _d1177065 |
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