Tools

LEADER 02038nam 22005177a 4500

001 ssj0000071554;

003 WaSeSS;

005 20260112144311.0;

006 m d ;

007 cr n ;

008 040415m20049999ne a sb 001 0 eng d;

010 a| 2004105782;

020 a| 0122636511 (set);

020 a| 012263652X (v. 1);

020 a| 0122636538 (v. 2);

035 a| (WaSeSS)ssj0000071554;

042 a| lccopycat;

049 a| EREEa| NEHH;

050 00 a| SF271b| .C43 2004;

072 7 a| TP2| lcco;

082 00 a| 637/.32| 22;

245 00 a| Cheeseh| [electronic resource] :b| chemistry, physics, and microbiology /c| edited by Patrick F. Fox ... [et al.].;

250 a| 3rd ed.;

260 a| Amsterdam ;a| London :b| Elsevier,;

300 a| 2 v. :b| ill. ;c| 29 cm.;

500 a| Previous ed.: 1993.;

504 a| Includes bibliographical references and index.;

505 0 a| v. 1. General aspects -- v. 2. Major cheese groups.;

506 a| Available only to authorized users.;

538 a| Mode of access: World Wide Web;

650 0 a| Cheese.=| ^A57885;

650 0 a| Cheesex| Varieties.=| ^A80402;

650 0 a| Cheesex| Microbiology.=| ^A1279652;

655 0 a| Electronic books.=| ^A491897;

700 1 a| Fox, P. F.=| ^A249233;

856 40 z| Full text available from Ebook Central - Academic Completeu| https://ebookcentral.proquest.com/lib/eastcarolina/detail.action?docID=298931;

947 a| (OCoLC)ocm56374577;

949 a| CLICK ON WEB ADDRESSw| ASISh| JOYNER188;

949 a| CLICK ON WEB ADDRESSw| ASISh| HSL77;

949 a| CLICK ON WEB ADDRESSw| ASISh| JMUSIC60;

596 a| 1 3 4;

998 a| 6694019;

999 a| CLICK ON WEB ADDRESSw| ASISc| 1i| 6694019-1001l| JNETm| JOYNERr| Ys| Yt| JNESSBKu| 1/13/2026x| EBOOKz| JERESOURCE;

999 a| CLICK ON WEB ADDRESSw| ASISc| 1i| 6694019-2001l| HSLELECm| HSLr| Ys| Yt| HEBKu| 1/13/2026x| EBOOKz| HERESOURCE;

999 a| CLICK ON WEB ADDRESSw| ASISc| 1i| 6694019-3001l| MNETm| JMUSICr| Ys| Yt| MNESSBKu| 1/13/2026x| EBOOKz| JERESOURCE;

Cheese chemistry, physics, and microbiology / edited by Patrick F. Fox ... [et al.].

Other author	Fox, P. F.
Format	Electronic
Edition	3rd ed.
Publication Info	Amsterdam ; London : Elsevier,
Description	2 v. : ill. ; 29 cm.
Supplemental Content	Full text available from Ebook Central - Academic Complete
Subjects	Cheese. Cheese--Varieties. Cheese--Microbiology.

Contents	v. 1. General aspects -- v. 2. Major cheese groups.
General note	Previous ed.: 1993.
Bibliography note	Includes bibliographical references and index.
Access restriction	Available only to authorized users.
Technical details	Mode of access: World Wide Web
Genre/form	Electronic books.
LCCN	2004105782
ISBN	0122636511 (set)
ISBN	012263652X (v. 1)
ISBN	0122636538 (v. 2)

Availability

Library	Location	Call Number	Status	Item Actions
	Electronic Resources	Access Content Online	✔ Available

Cheese chemistry, physics, and microbiology / edited by Patrick F. Fox ... [et al.].

Click here for more information about this title

Availability