Microbiology and biochemistry of cheese and fermented milk 
edited by B.A. Law 
 - 2nd ed 
 - London  Blackie Academic & Professional  1997 
 - xviii, 365 p. : ill. ; 25 cm. ; hpk 
<br/><br/> Includes index 
<br/><br/><label>ISBN: </label>9780751403466 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cheese -- Microbiology
<br/><br/><label>Dewey Class. No.: </label>637 LAW