Advances in the microbiology and biochemistry of cheese and fermented milk / 
Ed. by f. lyndon Davies and barry a. law 
 - 260 páginas 
<br/><br/><label>ISBN: </label>0853342873 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Productos lácteos--Microbiología
<br/><br/><label>LC Class. No.: </label>QR121  / A38