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The Science of Cheese Tunick, Michael H. (, USDA Agricultural Research Service)
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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
| Medios de comunicación | Libros Hardcover Book (Libro con lomo y cubierta duros) |
| Publicado | 24 de abril de 2014 |
| ISBN13 | 9780199922307 |
| Editores | Oxford University Press Inc |
| Páginas | 304 |
| Dimensiones | 164 × 243 × 26 mm · 619 g |
| Lengua | Inglés |
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