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| 001 | 1210589 | ||
| 003 | BD-DhUL | ||
| 005 | 20150107125033.0 | ||
| 008 | 840521s1984 enka b 001 0 eng d | ||
| 015 | _ab8419716 | ||
| 020 |
_a0853342873 _cL.28.00 : CIP rev. |
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| 035 | _a1210589 | ||
| 040 |
_aBNB _beng _cBNB _dABN-SNR _dBD-DhUL |
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| 050 | 0 | 0 | _aQR121 |
| 082 | 0 | 4 |
_a637.01576 _219 _bDAA |
| 245 | 0 | 0 |
_aAdvances in the microbiology and biochemistry of cheese and fermented milk / _cedited by F. Lyndon Davies and Barry A. Law. |
| 260 |
_aLondon : _bElsevier Applied Science, _cc1984. |
||
| 300 |
_aviii, 260 p. : _bill. ; _c23cm. |
||
| 365 |
_aGBP _b35.00 |
||
| 500 | _aDairy products. Microbiological aspects (BNB/PRECIS) | ||
| 504 | _aIncludes bibliographical references and index. | ||
| 650 | 0 | _aDairy microbiology. | |
| 650 | 0 |
_aCheese _xMicrobiology. |
|
| 700 | 1 |
_aDavies, F. Lyndon. _eed. |
|
| 700 | 1 |
_aLaw, Barry A. _eed. |
|
| 942 |
_2ddc _cBK |
||
| 984 |
_aANL _c637.01576 A244 |
||
| 999 |
_c28434 _d28434 |
||