“From Milk to Cheeses.” Medieval Tastes: Food, Cooking, and the Table, by Massimo Montanari and BETH ARCHER BROMBERT, Columbia University Press, NEW YORK, 2012, pp. 79–88, www.jstor.org/stable/10.7312/mont16786.11. Accessed 14 May 2021.
Montanari, M., & BROMBERT, B. (2012). From Milk to Cheeses. In Medieval Tastes: Food, Cooking, and the Table (pp. 79-88). NEW YORK: Columbia University Press. Retrieved May 14, 2021, from http://www.jstor.org/stable/10.7312/mont16786.11
Montanari, Massimo, and BETH ARCHER BROMBERT. "From Milk to Cheeses." In Medieval Tastes: Food, Cooking, and the Table, 79-88. NEW YORK: Columbia University Press, 2012. Accessed May 14, 2021. http://www.jstor.org/stable/10.7312/mont16786.11.
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