000 007530000a22002530004500
001 23861
090 _a23861
010 _a978-1-62618-966-9
_b(encadernado)
_dcompra
100 _a20131125d k||y0pory50 ba
101 _aeng
102 _aUS
135 _au
200 _aHandbook on cheese
_eproduction, chemistry and sensory properties
_fHenrique Castelli, Luiz du Vale
210 _95016
_aNew York
_cNova
_d2013
215 _aXVIII, 613 p.
_cil.
_d26 cm
225 _aAgriculture issues and policies
606 _9147
_aAlimentos - Tecnologia
606 _91867
_aLacticĂ­nios
606 _92714
_aQueijo
610 _aTecnologia alimentar
676 _a637.3 H21
702 _99619
_4340
_aCastelli
_bHenrique
702 _912125
_4340
_aDu Vale
_bLuiz
942 _cMON
_n0