01466nam 2200493 450 991027105320332120230912113113.01-119-04618-11-119-04617-31-119-04616-5(CKB)4330000000008150(MiAaPQ)EBC5061980(Au-PeEL)EBL5061980(CaPaEBR)ebr11447959(OCoLC)1004960839(EXLCZ)99433000000000815020171025h20182018 uy 0engurcnu||||||||rdacontentrdamediardacarrierGlobal cheesemaking technology cheese quality and characteristics /edited by Photis Papademas, Thomas BintsisHoboken, New Jersey :Wiley,2018.©20181 online resource (462 pages) illustrations (some color)THEi Wiley ebooks1-119-04615-7 Includes bibliographical references at the end of each chapters and index.THEi Wiley ebooks.CheesemakingDairy processingCheesemaking.Dairy processing.637.3Papademas PhotisBintsis ThomasMiAaPQMiAaPQMiAaPQBOOK9910271053203321Global cheesemaking technology2119100UNINA