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The Oxford Companion to Cheese (Oxford Companions)
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The Oxford Companion to Cheese (Oxford Companions) Hardcover - 2016 - 1st Edition

by Catherine Donnelly (Editor in Chief); Foreword by Mateo Kehler

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Details

  • Title The Oxford Companion to Cheese (Oxford Companions)
  • Binding Hardcover
  • Edition number 1st
  • Edition 1
  • Condition New
  • Pages 872
  • Volumes 1
  • Language ENG
  • Publisher Oxford University Press, USA
  • Date 2016-11-22
  • Illustrated Yes
  • Features Illustrated, Index
  • Bookseller's Inventory # 52GZZZ00QLB6_ns
  • ISBN 9780199330881 / 0199330883
  • Weight 3.9 lbs (1.77 kg)
  • Dimensions 10.1 x 7.2 x 1.9 in (25.65 x 18.29 x 4.83 cm)
  • Library of Congress subjects Cheese
  • Library of Congress Catalog Number 2016034026
  • Dewey Decimal Code 637.303

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Citations

  • Library Journal, 02/15/2017, Page 113

About the author

Dr. Catherine Donnelly, Editor-in-Chief, is a Professor of Nutrition and Food Science at the University of Vermont. She is the co-director of the Vermont Institute for Artisan Cheese, America's first and only comprehensive academic research center devoted to artisan cheese. She previously served as the Associate Director for the Northeast Center for Food Entrepreneurship, a research consortium between Cornell and the University of Vermont. Dr. Donnelly has been recognized by her colleagues for her many contributions to improving Listeria detection. Widely regarded as an international expert on this bacterial pathogen, she has published numerous articles and book chapters and delivered hundreds of presentations on the topic of Listeria. Her current scholarly interests include investigating the microbiological safety of raw milk cheeses aged for 60 days. Dr. Donnelly is the Editor of the book Cheese and Microbes, and she is the Scientific Editor of the Food Microbiology and Safety Section of the Journal of Food Science.