Advances in the microbiology and biochmistry of cheese and fermented milk 
/ ed. by F. Lyndon Davies and Barry A. Law 
. - New York  : Elsevier, 1984
. - VIII-260 p.  : ill.  ; 23 cm. 
<br/><br/>Bibliogr., index 
<br/><br/><label>ISBN: </label>0853342873 
<br/><br/><label>Source: </label> achat 
<br/><br/><label>Universal Decimal Class. No.: </label>637.146.