Quantum redactiones paginae "Caseus" differant

335 octeti additi ,  6 months ago
m (→‎Genera casei: "Brigensis" I need help with, unless it's really Bria (caseus); "Camembert" already mentioned in the text)
* M. S. Copley et al., "Dairying in antiquity" in ''Journal of archaeological science'' vol. 32 (2005) pp. 485-546
* [[Andreas Dalby|Andrew Dalby]], ''Cheese: a global history''. Londinii: Reaktion Books, 2009. ISBN 9781861895233
* Catherine Donnelly, ed., ''The Oxford Companion to cheese''. Novi Eboraci: Oxford University Press, 2016
* Patrick F. Fox, ed., ''Cheese: Chemistry, Physics and Microbiology: General Aspects''. Novi Eboraci: Springer, 1999. ISBN 0-8342-1338-9 {{Google Books|U_mj5DANAeoC|Paginae selectae}}
* J. G. Gibb, D. J. Bernstein, D. F. Cassedy, "Making cheese: archaeology of a nineteenth century industry" in ''Historical archaeology'' vol. 24 (1990) pp. 18-33
* [[Carolus Ginzburg|Carlo Ginzburg]], ''The Cheese and the Worms: The Cosmos of a Sixteenth-century Miller''. Johns Hopkins University Press, 1992. ISBN 0-8018-4387-1 {{Google Books|4IUREWq_o3MC|Paginae selectae}}
* F. J. Simoons, "The traditional limits of milking and milk use in southern Asia" in ''Anthropos'' vol. 65 (1970) pp. 547-593
* Charles Thom, Walter W. Fisk, ''The book of cheese''. Novi Eboraci: Macmillan, 1918 [https://archive.org/details/bookofcheese00thomrich Textus] apud ''Internet Archive''
; De singulis caseis
* Pierre Boisard, ''Le Camembert: amythe national myth''. BerkeleyLutetiae: UniversityCalmann-Lévy, of1992; titulo ''Le camembert, mythe français'', Lutetiae: CaliforniaOdile PressJacob, 20032007
* Trevor Hickman, ''The history of Stilton cheese''. Stroud: Alan Sutton, 1996
* Kees de Roest, ''The production of Parmigiano-Reggiano cheese : the force of an artisanal system in an industrialised world''. Assen: Van Gorcum, 2000