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