Scott, R. <br/><br/>
Cheesemaking practice / by 
R. Scott, R.K. Robinson and R.A. Wilbey. 
 - 3rd ed. 
 - Gaithersburg, Md. :  Aspen Publication,  1998. 
 - xxiii, 449 p. :  ill. ;  24 cm. 
 - A Chapman & Hall food science book .
<br/><br/>Includes bibliographical references and index. 
<br/><br/><label>ISBN: </label>0751404179 
<br/><br/><label>LCCN: </label>98070420  
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cheesemaking.
<br/><br/><label>LC Class. No.: </label>SF271  / .S36 1998 
<br/><br/><label>Dewey Class. No.: </label>637/.3