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010   $a1-119-04616-5
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035   $a(MiAaPQ)EBC5061980
035   $a(Au-PeEL)EBL5061980
035   $a(CaPaEBR)ebr11447959
035   $a(OCoLC)1004960839
035   $a(EXLCZ)994330000000008150
100   $a20171025h20182018  uy             0
101 0 $aeng
135   $aurcnu||||||||
181   $2rdacontent
182   $2rdamedia
183   $2rdacarrier
200 00$aGlobal cheesemaking technology $echeese quality and characteristics /$fedited by Photis Papademas, Thomas Bintsis
210  1$aHoboken, New Jersey :$cWiley,$d2018.
210  4$dİ2018
215   $a1 online resource (462 pages) $cillustrations (some color)
225 1 $aTHEi Wiley ebooks
311   $a1-119-04615-7 
320   $aIncludes bibliographical references at the end of each chapters and index.
410  0$aTHEi Wiley ebooks.
606   $aCheesemaking
606   $aDairy processing
615  0$aCheesemaking.
615  0$aDairy processing.
676   $a637.3
702   $aPapademas$b Photis
702   $aBintsis$b Thomas
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910271053203321
996   $aGlobal cheesemaking technology$92119100
997   $aUNINA