Roquefort cheese ; how the French method of curing is said to have originated, OAC Review, v.42, no.9, May 1930, p.519, con't on p.570.

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Roquefort cheese ; how the French method of curing is said to have originated, OAC Review, v.42, no.9, May 1930, p.519, con't on p.570.

http://www.worldcat.org/oclc/627701053

2 p.

University of Guelph. McLaughlin Library

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SNAC Resource ID: 7869819

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OAC Review Index (University of Guelph)

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