Cheese
Subtitle: chemistry, physics, and microbiology
By: edited by Patrick F. Fox ... [et al.].
Contributors: Fox, P. F.
Edition: 3rd ed.
Publisher: Elsevier
Published: 2004
Place of publication: Amsterdam; London
Language: eng
Subjects: Cheese; Cheese -- Varieties; Cheese -- Microbiology
Notes: Previous ed.: 1993.

Includes bibliographical references and index.
Table of contents: title: v. 1. General aspects; title: v. 2. Major cheese groups.