Cheese
Subtitle: chemistry, physics, and microbiology
By: edited by P.F. Fox.
Contributors: Fox, P. F.
Publisher: Elsevier Applied Science
Published: 1987
Place of publication: London; New York
Language: eng
Subjects: Cheese.; Cheese -- Varieties.
Notes: Includes bibliographies and indexes.
Table of contents: title: v. 1. General aspects; title: v. 2. Major cheese groups.