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Cheese: Historical Aspects
Patrick F. Fox
, Timothy P. Guinee
, Timothy M. Cogan
,
Paul L. H. McSweeney
Office of the Vice President for Learning and Teaching
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Food Science
Acidification
100%
Food Ingredient
100%
Starter Culture
100%
Cheese Making Technology
100%
Cheese Ripening
100%
Processed Cheese
100%
Nutritional Aspect
100%