Microbiology and biochemistry of cheese and fermented milk / 
B.A. Law, editor 
 - 2nd ed. 
 - New York :  Blakie Academic & Professional,  1997 
 - ix, 365 p. ;  24 cm. 
<br/><br/><label>ISBN: </label>0751403466 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cheese--Microbiology<br/>Fermented milk
<br/><br/><label>Dewey Class. No.: </label>637.3  / M626