Handbook on cheese :  production, chemistry and sensory properties / 
Henrique Castelli and Luiz du Vale, editors. 
 - xviii, 613 pages :  illustrations ;  26 cm. 
 - Agriculture issues and policies. Food science and technology. .
<br/><br/>Includes bibliographical references and index. 
<br/><br/><label>ISBN: </label>9781626189669 (hardcover)  RM1309.70 1626189668 (hardcover) 
<br/><br/><label>LCCN: </label>2013-017762 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cheese.<br/>Cheesemaking.