| 000 | 01474nam a2200373 i 4500 | ||
|---|---|---|---|
| 005 | 20250919002724.0 | ||
| 008 | 150311s20132013nyua b 001 0 eng | ||
| 010 | _a2013-017762 | ||
| 020 |
_a9781626189669 (hardcover) _cRM1309.70 |
||
| 020 | _a1626189668 (hardcover) | ||
| 039 | 9 |
_a201505140908 _bbaiti _c201505080947 _dzabidah _y03-11-2015 _zzabidah |
|
| 040 |
_aa DNAL/DLC _beng _cAGL _dDLC _dYDX _dBTCTA _dOCLCO _dYDXCP _dCDX _dOCLCF _dUKM _erda |
||
| 090 | _aSF271.H364 | ||
| 090 |
_aSF271 _b.H364 |
||
| 245 | 0 | 0 |
_aHandbook on cheese : _bproduction, chemistry and sensory properties / _cHenrique Castelli and Luiz du Vale, editors. |
| 264 | 1 |
_aNew York : _bNova Publishers, _cc2013. |
|
| 264 | 4 | _c©2013. | |
| 300 |
_axviii, 613 pages : _billustrations ; _c26 cm. |
||
| 490 | 0 | _aAgriculture issues and policies. | |
| 490 | 0 | _aFood science and technology. | |
| 504 | _aIncludes bibliographical references and index. | ||
| 650 | 0 | _aCheese. | |
| 650 | 0 | _aCheesemaking. | |
| 700 | 1 |
_aCastelli, Henrique, _eeditor. |
|
| 700 | 1 |
_aDu Vale, Luiz, _eeditor. |
|
| 907 |
_a.b16091607 _b2019-11-12 _c2019-11-12 |
||
| 942 |
_c01 _n0 _kSF271.H364 |
||
| 914 | _avtls003580609 | ||
| 990 | _abety | ||
| 991 | _aFakulti Sains dan Teknologi | ||
| 998 |
_at _b2015-11-03 _cm _da _feng _gnyu _y0 _z.b16091607 |
||
| 999 |
_c588235 _d588235 |
||