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	1.	Cheese and microbes / edited by Catherine W. Donnelly, Department of Nutrition and Food Sciences and Vermont Institute for Artisan Cheese, The University of Vermont, Burlington, Vermont. by Donnelly, Catherine W [editor.] Publisher: Washington, DC : ASM Press, [2014]Copyright date: ©2014 Availability: Items available for loan: PERPUSTAKAAN TUN SERI LANANG (1)Call number: QR121.C443. Place hold
	2.	Cheese ripening : quality, safety and health aspects / Cinzia Lucia Randazzo, Cinzia Caggia and Erasmo Neviani, editors. by Randazzo, Cinzia Lucia [editor.] Caggia, Cinzia [editor.] Neviani, Erasmo [editor.] Series: Advances in food safety and food microbiologyPublisher: New York : Nova Science, ò013 Availability: Items available for loan: PERPUSTAKAAN TUN SERI LANANG (1)Call number: SF271.C443. Place hold
	3.	Cheesemaking practice / R. Scott, R.K. Robinson, R.A. Wilbey. by Scott, R Robinson, R. K. (Richard Kenneth) Wilbey, R. A. (R. Andrew) Series: A Chapman & Hall food science book Edition: 3rd ed. Publication details: Gaithersburg, Md. : Aspen Publication, 1998 Availability: Items available for loan: PERPUSTAKAAN TUN SERI LANANG (1)Call number: SF271.S36 1998. Place hold
	4.	Handbook on cheese : production, chemistry and sensory properties / Henrique Castelli and Luiz du Vale, editors. by Castelli, Henrique [editor.] Du Vale, Luiz [editor.] Series: Agriculture issues and policies \| Food science and technologyPublisher: New York : Nova Publishers, c2013Copyright date: ©2013 Availability: Items available for loan: PERPUSTAKAAN TUN SERI LANANG (1)Call number: SF271.H364. Place hold
	5.	Technology of cheesemaking / edited by Barry A. Law and A.Y. Tamime. by Law, Barry A Tamime, A. Y Edition: 2nd ed. Publisher: Malden, MA : Blackwell, 2010 In: Wiley e-books Online resources: Wiley Online Library Availability: No items available.

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