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Microbiology and biochemistry of cheese and fermented milk / edited by B.A. Law. - Second edition. - xviii, 365 pages : illustrations ; 25 cm.

Includes bibliographical references and index.

ISBN: 9781461284277 9781461311218 1461311217 1461284279

LCCN: 96086400

Subjects--Topical Terms:
Cheese--Microbiology.
Fermented milk.

LC Class. No.: SF271 / .M528 1997