Cheese : chemistry, physics, and microbiology /
Saved in:
| Other Authors: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
London ; New York :
Elsevier Applied Science,
1993.
|
| Edition: | 2nd ed. |
| Subjects: |
Table of Contents:
- v. 1. General aspects
- v. 2. Major cheese groups.
