Handbook on cheese : production, chemistry and sensory properties / Henrique Castelli, Luiz du Vale
Secondary Author Castelli, Henrique, coordenador/editorDu Vale, Luiz, coordenador/editor Language Inglês. Country Estados Unidos. Publication New York : Nova, 2013 Description XVIII, 613 p. : il. ; 26 cm Series Agriculture issues and policies ISBN 978-1-62618-966-9 Qualification (encadernado) CDD 637.3
H21 Subjects Alimentos - Tecnologia Lacticínios Queijo Tecnologia alimentar
| Item type | Current location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
| Monografia | |ISCSEM | Available | 11834 |
There are no comments for this item.