PREFACE
Editor:
Catherine W. Donnelly1
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Affiliations:
1: Department of Nutrition and Food Sciences;
2: Vermont Institute for Artisan Cheese, The University of Vermont, Burlington, Vermont
Content Type: Monograph
Source:
Cheese and Microbes
Publication Year:
2014
Category: Food Microbiology
e-ISBN
:
9781555818593
Book DOI:
10.1128/9781555818593
MyBook is a cheap paperback edition of the original book and will be sold at uniform, low price.

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