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The Science of Cheese
Tunick, Michael H. (, USDA Agricultural Research Service)
The Science of Cheese
Tunick, Michael H. (, USDA Agricultural Research Service)
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.
256 pages, 32 halftones, 5 line art
Media | Books Hardcover Book (Book with hard spine and cover) |
Released | April 24, 2014 |
ISBN13 | 9780199922307 |
Publishers | Oxford University Press Inc |
Pages | 304 |
Dimensions | 164 × 243 × 26 mm · 568 g |