000			01077nam a2200325 i 4500
005			20250728120518.0
008			040825s2004 ne m b a001 0 eng d
020			_a012263652X _qvolume 1
020			_a0122636538 _qvolume 2
020			_a0122636511 _qset
040			_aEQO _cEQO _dCUY _dCIN _dBAUN _erda
041	0		_aeng
049			_aBAUN_MERKEZ
050			_aSF271 _bC43 2005
245	0	0	_aCheese : _bchemistry, physics, and microbiology.
250			_a3rd ed. / _bedited by Patrick F. Fox ... [et al.]
264		1	_aAmsterdam ; _aLondon : _bElsevier, _c2004.
300			_a2 volume : _billustrations ; _c29 cm.
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
500			_aPrevious edition: 1993.
504			_aIncludes bibliographical references and index.
505	0	0	_tv. 1. General aspects _t-- volume 2. Major cheese groups.
650		0	_aCheese. _952987
650		0	_aCheese _xVarieties. _9120891
650		0	_aCheese _xMicrobiology. _998472
700	1		_aFox, P. F. _9121884
942			_2lcc _cKT
999			_c94191 _d94191