| 000 | 00804nam a2200217Ia 4500 | ||
|---|---|---|---|
| 003 | NULRC | ||
| 005 | 20250520094836.0 | ||
| 008 | 250520s9999 xx 000 0 und d | ||
| 020 | _a9781435401174 | ||
| 040 | _cNULRC | ||
| 050 | _aTX 382 .F57 2011 | ||
| 100 |
_aFischer, John W. _eauthor |
||
| 245 | 0 |
_aCheese : _bidentification, classification, utilization / _cJohn W. Fischer |
|
| 260 |
_aAustralia : _bDelmar Cengage Learning, _cc2011 |
||
| 300 |
_axii, 243 pages : _billustrations ; _c29 cm. |
||
| 365 | _bPHP5266 | ||
| 504 | _aIncludes index. | ||
| 505 | _a1. Why cheese? -- 2. Fresh and young cheeses -- 3. Mild aged cheeses -- 4. Medium strength and nutty cheeses -- 5. Strong and stinky cheeses -- 6. Cooking with cheese -- 7. What's with this cheese. | ||
| 650 | _aCHEESE | ||
| 942 |
_2lcc _cBK |
||
| 999 |
_c4100 _d4100 |
||