1. Cheese and microbes
پدیدآورنده : edited by Catherine W. Donnelly, Department of Nutrition and Food Sciences and Vermont Institute for Artisan Cheese, the University of Vermont, Burlington, Vermont.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Cheese-- Microbiology.,Cheesemaking.,Cheese-- microbiology.,Cheese-- Microbiology.,Cheesemaking.
2. Fundamentals of cheese science /
پدیدآورنده : Patrick F. Fox [and others]
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Cheese-- Microbiology.,Cheese.,Food science.
رده :
SF271
3. Improving the flavour of cheese
پدیدآورنده : edited by Bart C. Weimer
کتابخانه: Central Library and Information Center of Ferdowsi University of Mashhad (Khorasan Razavi)
موضوع : ، Cheesemaking,Technological innovations ، Cheesemaking,Microbiology ، Cheese
رده :
SF
271
.
I47
2007
4. Improving the flavour of cheese /
پدیدآورنده : edited by Bart C. Weimer.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Cheese-- Microbiology.,Cheesemaking-- Technological innovations.,Cheesemaking.,Cheese-- Microbiology.,Cheesemaking.,TECHNOLOGY & ENGINEERING-- Agriculture-- General.
رده :
SF271
.
I47
2007eb
5. Improving the flavour of cheese
پدیدآورنده :
کتابخانه: Central Library and Documents Center of Mazandaran University (Mazandaran)
موضوع : Cheesemaking ; Cheesemaking ; Technological innovations ; Cheese ; Microbiology ; Dairy products ; Flavor and odor ;
6. The cheeses of Italy :
پدیدآورنده : Marco Gobbetti, Erasmo Neviani, Patrick Fox ; with contribution by Gian Maria Varanini.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Cheese-- Italy.,Cheesemaking-- Italy.,Cheese.,Cheesemaking.,Food & beverage technology.,Microbiology (non-medical),TECHNOLOGY & ENGINEERING-- Agriculture-- General.,Italy., 7
رده :
SF274
.
I8
