Book Reviews
C. Besana, R. D’Errico & R. Ghezzi (eds.). Cheese Manufacturing in the Twentieth Century. The Italian Experience in an International Context. European Food Issues, P.I.E. Peter Lang, Bruxelles, 2017, pp. 406
Published 2019-06-15
How to Cite
Bevilacqua, D. (2019). C. Besana, R. D’Errico & R. Ghezzi (eds.). Cheese Manufacturing in the Twentieth Century. The Italian Experience in an International Context. European Food Issues, P.I.E. Peter Lang, Bruxelles, 2017, pp. 406. Italian Review of Agricultural Economics (REA), 74(1), 99–101. https://doi.org/10.13128/REA-25482
