CSIR-Indian Institute of Integrative Medicine
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Cheesemaking Practice

by Scott, R.
Type: materialTypeLabelBookPublisher: London: ; Elsevier Applied Science, ; 1986Edition: 2nd ed.Description: xxii, 529p.ISBN: 0-85334-392-6.Subject(s): Bacteriology | Cheese making | Coagulan | History | Marina-Economic Botany, Szilla | Mill | Nutrition | Production | Ripening | Starters | Varieties | world | CHEESEMAKING | PRACTICSOnline resources: http://library.iiim.res.in:80/cgi-bin/koha/opac-detail.pl?biblionumber=22565
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