1887

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
Publication Year: 2014

Category: Food Microbiology

e-ISBN : 9781555818593
MyBook is a cheap paperback edition of the original book and will be sold at uniform, low price.
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