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. Cheese for dummies /
پدیدآورنده : Culture Magazine : The Word on Cheese, Laurel Miller, Thalassa Skinner ; foreword by Ming Tsai.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Cheese.,Cheesemaking.
رده :
SF271
.
C4355
2012
3. Cheese problems solved
پدیدآورنده : McSweeney, P. L. H.
کتابخانه: Central Library and Information Center of Ferdowsi University of Mashhad (Khorasan Razavi)
موضوع : ، Cheesemaking,، Cheese industry
رده :
SF
271
.
C54
2007
4. 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
5. 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
6. 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 ;
7. The art of plant-based cheesemaking :
پدیدآورنده : Karen McAthy.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Cheese.,Cheesemaking, Handbooks, manuals, etc.,Dairy substitutes.,Milk-free diet, Recipes.,Vegan cooking.,Cuisine végétalienne.,Fromage-- Fabrication, Guides, manuels, etc.,Fromage.,Produits laitiers-- Produits de remplacement.,Régimes sans lait, Recettes,Cheese.,Cheesemaking.,COOKING-- General.,COOKING-- Vegetarian.,Dairy substitutes.,Milk-free diet.,Vegan cooking.
رده :
RM234
.
5
.
M37
2017eb
8. 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
9. The life of cheese :
پدیدآورنده : Heather Paxson
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Cheese industry-- United States,Cheese-- Social aspects-- United STates,Cheesemaking-- United States,Food habits-- United States,Local foods-- United States
رده :
SF274
.
U6
P39
2013
10. The master cheesemakers of Wisconsin /
پدیدآورنده : James Norton and Becca Dilley
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Cheese-- Varieties-- Wisconsin,Cheesemakers-- Wisconsin,Cheesemaking-- Wisconsin
رده :
SF274
.
U6
N67
2009
11. Traditional cheesemaking manual /
پدیدآورنده : by Charles O'Connor.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Cheese-- Africa, Handbooks, manuals, etc.,Cheesemaking, Handbooks, manuals, etc.,Cheese.,Cheesemaking.,Käseherstellung,Leite E Laticinios (Tecnologia),Africa., 7
رده :
SF271
.
O25
1993
