00990nam0-2200325 --450 991072560130332120230612104757.0012263652Xvol. 10122636538vol. 201226365112 volumes set20230612d2004----kmuy0itay5050 baengGBaf 001yyCheeseChemistry, Physics and Microbiologyedited by Patrick F. Fox ... [et al.]3rd ed.Amsterdam [etc.]Elsevier Academic press20042 voll.ill.29 cm1.: General aspects2.: Major Cheese GroupsLavorazione del formaggio637.323itaFox,Patrick F.ITUNINAREICATUNIMARCBK991072560130332160 637.3 FOXP 2004-1060a/2023FAGBC60 637.3 FOXP 2004-2060b/2023FAGBCFAGBCCheese1466962UNINA