View of 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

← 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