| 000 | 00760nam a2200253u 4500 | ||
|---|---|---|---|
| 001 | 00764221 | ||
| 003 | PWmBRO | ||
| 005 | 20240602103140.0 | ||
| 008 | 861007s1987 enk b 00100 eng | ||
| 020 |
_a1851660526 (v. 1 : _c 60.00 : est.) |
||
| 020 |
_a1851660534 (v. 2 : _c 55.00 : est.) |
||
| 020 | _a1851660542 (set) | ||
| 050 | 0 |
_aSF271 _b.C43 1987 |
|
| 082 | 0 | _a637/.3�19 | |
| 090 | 0 | _b637.3/C515 | |
| 245 | 0 | 0 |
_aCheese : _bchemistry, physics, and microbiology / _cedited by P.F. Fox. |
| 260 | 0 |
_aLondon : _bElsevier Applied Science Publishers, _c1987. |
|
| 300 |
_av.1-2 : _bill. |
||
| 505 | 0 | _av. 1. General aspects -- v. 2. Major cheese groups. | |
| 650 | 0 | _aCheese. | |
| 650 | 0 |
_aCheese _xVarieties. |
|
| 700 | 1 | 0 | _aFox, P. F. |
| 942 | _2ddc | ||
| 999 |
_c71107 _d71107 |
||