| 000 | 00362nam a2200121Ia 4500 | ||
|---|---|---|---|
| 008 | 170104s2017 xx 000 0 und d | ||
| 100 | _aY D Hang | ||
| 245 | 0 | _aPreparation of Soybean Cheese Using Lactic Starter Organisms:1 General Characteristics of the Finished Cheese | |
| 260 | _cJuly 1967 | ||
| 300 | _a95 | ||
| 773 | _tFood Technology | ||
| 942 |
_2ddc _cJA |
||
| 999 |
_c538499 _d538499 |
||