Cheese Manufacturing in the Twentieth Century
The Italian Experience in an International Context
Peter Scholliers editor Jean Pierre Williot editor Antonella Campanini editor Rita Maria Michela d'Errico editor Claudio Besana editor Renato Ghezzi editor
Format:Paperback
Publisher:PIE - Peter Lang
Published:30th Jun '17
Currently unavailable, and unfortunately no date known when it will be back
This non-fiction paperback, "Cheese Manufacturing in the Twentieth Century" from Peter Scholliers, Jean Pierre Williot, Antonella Campanini, Rita Maria Michela d'Errico, Claudio Besana & Renato Ghezzi, was published 30th June 2017 by PIE - Peter Lang.
ISBN: 9782807601222
Dimensions: unknown
Weight: 550g
408 pages
New edition