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Source Types Book
TitleMicrobiology and biochemistry of cheese and fermented milk/ edited by B.A. Law
AuthorI.Law, B.A. ed.
PublishedLondonBlackie Acedemic and professionalChapman and Hall1997
Call Number576 MI626
Locationสำนักวิทยบริการและเทคโนโลยีสารสนเทศ
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Source Types Book
TitleImproving the flavour of cheese /edited by Bart C. Weimer
AuthorWeimer, Bart C.ed.
PublishedBoca Raton ; CambridgeCRC Press ; Woodhead Publishing Limited2007
Call Number637.3 IM34
Locationสำนักวิทยบริการและเทคโนโลยีสารสนเทศ
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