Cheesemaking: From Science to Quality Assurance, Second Edition - Andre Eck, Jean-Claude Gillis. Intercept Ltd, New York, 2000, 812 pp. ISBN 1-898298-65-3.

Author： Hill A.R.  

Publisher： Elsevier

ISSN： 0963-9969

Source： Food Research International, Vol.35, Iss.4, 2002-01, pp. : 410-411

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