| 000 | 01653nam a2200397 c 4500 | ||
|---|---|---|---|
| 005 | 20250919002723.0 | ||
| 008 | 150311s2013 nyua b 001 0 eng d | ||
| 020 |
_a9781624170324 (hardback.) _cRM654.85 |
||
| 020 | _a1624170323 (hardback.) | ||
| 039 | 9 |
_a201505131205 _bbaiti _c201505080938 _dzabidah _c201503110948 _dzabidah _y03-11-2015 _zzabidah |
|
| 040 |
_aUKMGB _beng _cUKMGB _dOCLCO _dYDXCP _dBTCTA _dBWX _dCUV _dOCLCF _dOCLCQ _dAGL _dOCLCO _dUKM _erda |
||
| 090 | _aSF271.C443 | ||
| 090 |
_aSF271 _b.C443 |
||
| 245 | 0 | 0 |
_aCheese ripening : _bquality, safety and health aspects / _cCinzia Lucia Randazzo, Cinzia Caggia and Erasmo Neviani, editors. |
| 264 | 1 |
_aNew York : _bNova Science, _cò013. |
|
| 300 |
_axiv, 235 pages : _billustrations ; _c26 cm |
||
| 336 |
_atext _2rdacontent |
||
| 337 |
_aunmediated _2rdamedia |
||
| 338 |
_avolume _2rdacarrier |
||
| 490 | 1 | _aAdvances in food safety and food mucrobiology | |
| 504 | _aIncludes bibliographical references and index. | ||
| 650 | 0 | _aCheesemaking. | |
| 650 | 0 |
_aCheese _xMicrobiology. |
|
| 700 | 1 |
_aRandazzo, Cinzia Lucia, _eeditor. |
|
| 700 | 1 |
_aCaggia, Cinzia, _eeditor. |
|
| 700 | 1 |
_aNeviani, Erasmo, _eeditor. |
|
| 830 | 0 | _aAdvances in food safety and food microbiology. | |
| 907 |
_a.b1609136x _b2019-11-12 _c2019-11-12 |
||
| 942 |
_c01 _n0 _kSF271.C443 |
||
| 914 | _avtls003580582 | ||
| 990 | _abety | ||
| 991 | _aFakulti Sains dan Teknologi | ||
| 998 |
_at _b2015-11-03 _cm _da _feng _gnyu _y0 _z.b1609136x |
||
| 999 |
_c588212 _d588212 |
||