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| LEADER |
00000cam a2200000Ia 4500 |
| 001 |
SCIDIR_on1296940943 |
| 003 |
OCoLC |
| 005 |
20231120010632.0 |
| 006 |
m o d |
| 007 |
cr |n||||||||| |
| 008 |
220216s2022 mau o 000 0 eng d |
| 040 |
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|a YDX
|b eng
|c YDX
|d OPELS
|d OCLCO
|d N$T
|d OCLCQ
|d TEU
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| 019 |
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|a 1296913903
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| 020 |
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|a 9780128214602
|q (electronic bk.)
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| 020 |
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|a 0128214600
|q (electronic bk.)
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| 020 |
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|z 9780128214459
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| 020 |
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|z 0128214457
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| 035 |
|
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|a (OCoLC)1296940943
|z (OCoLC)1296913903
|
| 050 |
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4 |
|a SF272.5
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| 082 |
0 |
4 |
|a 637.3
|2 23
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| 245 |
0 |
0 |
|a Processed cheese science and technology
|h [electronic resource] :
|b ingredients, manufacture, functionality, quality, and regulations /
|c edited by Mamdouh El-Bakry, Bhavbhuti M. Mehta.
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| 260 |
|
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|a Cambridge, MA :
|b Woodhead Publishing,
|c 2022.
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| 300 |
|
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|a 1 online resource
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| 650 |
|
0 |
|a Cheesemaking
|x Technological innovations.
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| 650 |
|
6 |
|a Fromage
|0 (CaQQLa)201-0337628
|x Fabrication
|0 (CaQQLa)201-0337628
|x Innovations.
|0 (CaQQLa)201-0379286
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| 650 |
|
7 |
|a Cheesemaking.
|2 fast
|0 https://id.worldcat.org/fast/852769
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| 650 |
|
7 |
|a Technological innovations.
|2 fast
|0 https://id.worldcat.org/fast/1145002
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| 700 |
1 |
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|a El-Bakry, Mamdough.
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| 700 |
1 |
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|a Mehta, Bhavbhuti M.
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| 776 |
0 |
8 |
|i Print version:
|z 0128214457
|z 9780128214459
|w (OCoLC)1220992156
|
| 856 |
4 |
0 |
|u https://sciencedirect.uam.elogim.com/science/book/9780128214459
|z Texto completo
|
