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  1. 1
    Blue-veined cheeses /
    Book
    by Morris, Howard A.
    Published 1981
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  2. 2
    Cheese making : a book for practical cheesemakers, factory patrons, agricultural colleges and dairy schools /
    Book
    by Sammis, John Langley, 1873-
    Published 1948
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  3. 3
    The book of cheese /
    Book
    by Thom, Charles, 1872-1956
    Published 1918
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  4. 4
    Guide du fromage /
    Book
    by Androuet, Pierre
    Published 1983
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  5. 5
    Methods for the estimation and differentiation of nisin in processed cheese /
    Book
    Published 1974
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  6. 6
    Specification for vacuum salt for butter and cheese making and other food uses.
    Book
    Published 1969
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  7. 7
    The cheese book : a definitive guide to the cheeses of the world - from fresh country cheeses to cheddars and blues, parmesan, camembert and brie, pungent goat cheeses and the richest crèmes. How they taste, how they are made, how to select and use them, their history and lore - and a collection of great cheese recipes /
    Book
    by Marquis, Vivienne
    Published 1965
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  8. 8
    Service cheese management and operations /
    Book
    by Bandler, David K.
    Published 1986
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