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