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Book Chapter

Italian Cheese

  • Battistotti B
  • Corradini C
Springer US, (1999), 221-243
DOI: 10.1007/978-1-4615-2800-5_7
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Abstract

In the previous edition of this book, Fox and Guinee wrote that while Italy may not be ranked among the leading dairying countries of the world, at least relative to its size, its cheese industry is of the highest order. It is in many respects unique, with a history...

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Battistotti, B., & Corradini, C. (1999). Italian Cheese. In Cheese: Chemistry, Physics and Microbiology (pp. 221–243). Springer US. https://doi.org/10.1007/978-1-4615-2800-5_7

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