Cheese: Chemistry, physics and microbiology. Volume 1. General aspects: Edited by P. F. Fox. Elsevier Applied Science Publishers, London, 1987. ISBN 1-85166-052-6. ix + 400 pp. Price: £55.00

✍ Scribed by R.K. Robinson

• Publisher: Elsevier Science
• Year: 1988
• Tongue: English
• Weight: 87 KB
• Volume: 28
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/0308-8146(88)90057-x