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Advances in microbiology and biochemistry of cheese and fermented milk

Advances in microbiology and biochemistry of cheese and fermented milk edited by F. Lyndon Davies and Barry A. Law - London Elsevier Applied Science 1984 - viii, 260 p. ill. 23 cm.

Subjects--Topical Terms:
Dairy microbiology

Dewey Class. No.: 637 / .01 / 576

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