Cheese :  chemistry, physics, and microbiology / 
edited by P.F. Fox. 
 - 2nd ed. 
 - London ;   New York :  Elsevier Applied Science,  c1987. 
 - 577 p. :  ill. ;  23 cm. 
<br/><br/>Includes bibliographies and indexes. 
<br/><br/>v. 1. General aspects -- v. 2. Major cheese groups. 
<br/><br/><label>ISBN: </label>0412535009 (v. 1) :  0834213389 (v.1) 0412535106 (v. 2) :  0834213397 (v.2) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cheese.<br/>Cheese--Varieties.
<br/><br/><label>Dewey Class. No.: </label>637.3