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  <titleInfo>
    <title>Cheese: Chemistry, Physics and Microbiology</title>
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  <name type="personal">
    <namePart>Fox, P.F.</namePart>
    <role>
      <roleTerm authority="marcrelator" type="text">creator</roleTerm>
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    <place>
      <placeTerm type="text">Londres, Inglaterra</placeTerm>
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    <publisher> Elsevier Applied Science</publisher>
    <dateIssued>1987</dateIssued>
    <issuance>monographic</issuance>
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  <language>
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  <physicalDescription>
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    <extent>2 v.</extent>
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  <tableOfContents>V.Aspectos Generales.  V.2.Mayor Grupo de Quesos</tableOfContents>
  <note type="statement of responsibility"> by P.F. Fox</note>
  <subject>
    <topic>1.Queso</topic>
  </subject>
  <subject>
    <topic>Queso</topic>
    <topic>análisis</topic>
  </subject>
  <subject>
    <topic>Queso</topic>
    <topic>proteinas</topic>
  </subject>
  <subject>
    <topic>Queso</topic>
    <topic>variedades</topic>
  </subject>
  <classification authority="ddc">637.3 F6</classification>
  <identifier type="isbn">1-85166-054-2</identifier>
  <identifier type="lccn">170677</identifier>
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    <recordIdentifier source="CHAP">dia_2157</recordIdentifier>
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