We can't find the internet
Attempting to reconnect
Something went wrong
Hang in there while we get back on track
£67.00
This is the most expensive it has ever been. Walk away.
£67 today · previous high £67 · all-time low £59
ÉDITIONS UNIVERSITAIRES EUROPÉENNES Essai de mise au point d’un fromage frais au lait de chèvre: associé à Lactococcus lactis, doué d’activité antibactérienne à l’égard de Staphylococcus aureus
Price data last checked 36 day(s) ago - refreshing...
We'll watch every seller, every day. One email when your price arrives.
Price History & Forecast
Grey patches = out of stock. Cheaper = lower on the chart. Hover for exact prices.
Last 55 days · 55 data points (no recent data)
Price data last checked 36 day(s) ago - refreshing...
NEW HERE?
Amazon shows you one price. We show you all of them.
Tosheroon watches Amazon prices so you don't have to. Every product on Amazon has a price history — we make it visible. Set the price you'd actually pay, and we'll email you the second it gets there. No app, no account, one email.
WHAT'S ON THIS PAGE
when this has been cheap or pricey
where the price is heading next
all-time high & low, recent range
name your number, we'll email you
Price Distribution
Price distribution over 55 days • 2 price levels
Price Analysis
Most common price: £59 (32 days, 58.2%)
Price range: £59 - £67
Price levels: 2 different prices over 55 days
Description
Product Specifications
- Format
- paperback
- ASIN
- 3841749453
- Domain
- Amazon UK
- Release Date
- 28 September 2016
- Listed Since
- 21 October 2016
Barcode
No barcode data available
Similar Products You Might Like
Elsevier Dairy Processing: Improving Quality Book
Elsevier
Cheese: Chemistry, Physics and Microbiology
Elsevier
Milk Into Cheese: The Foundations of Natural Cheesemaking Using Traditional Concepts, Tools, and Techniques
CHELSEA GREEN PUBLISHING
Processed Cheese Science and Technology: Ingredients, Manufacture, Functionality, Quality, and Regulations
Elsevier
Cheesemaking Practice (Chapman & Hall Food Science Book)
Springer
The Cheeses of Italy: Science and Technology
Springer
Major Cheese Groups (v. 2): Chemistry, Physics and Microbiology : Volume 2 Major Cheese Groups
Springer
Technology of Cheesemaking: 11 - Dairy Science Guide
Wiley
Dairy-Derived Ingredients: Food and Nutraceutical Uses (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Elsevier
Wiley-Blackwell Technology of Cheesemaking: Vol 6 Book
Wiley-Blackwell
Price unavailable
Cheese Problems Solved (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Elsevier
Global Cheesemaking Technology: Cheese Quality and Characteristics
Wiley
Cheese: Chemistry, Physics and Microbiology: Volume 1 General Aspects
Springer
Handbook on Cheese: Production, Chemistry & Sensory Properties (Agriculture Issues and Policies: Food Science and Technology)
Diversity, Dynamics and Functional Role of Actinomycetes on European Smear Ripened Cheeses
Springer
Advances in Dairy Products - Wiley-Blackwell Science Book
Wiley
Dairy Microbiology: A Practical Approach
CRC Press
The Big Cheese Making Kit - 10 Cheese Varieties Gift Set
The Big Cheese Making Kit
Improving the Safety and Quality of Milk: Improving Quality in Milk Products (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Woodhead Publishing
Agents of Change: Enzymes in Milk and Dairy Products (Food Engineering Series)
Springer
Agents of Change: Enzymes in Milk and Dairy Products (Food Engineering Series)
Springer
Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation: Innovation and Production (Woodhead ... in Food Science, Technology and Nutrition)
Woodhead Publishing
Processed Cheese and Analogues: 5 (Society of Dairy Technology)
Wiley
Cheese: Chemistry, Physics and Microbiology: Major Cheese Groups
Academic Press