The Science of Cheese
- ISBN-10
- 0199922306
- ISBN-13
- 9780199922307
- Category
- Science
- Pages
- 281
- Language
- English
- Published
- 2014
- Publisher
- Oxford University Press
- Author
- Michael Tunick
Description
Describes the science of cheese making, from chemistry to biology, in a lively way that is readable for both the food scientist and the artisanal hobbyist.
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