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The Science of Cheese

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€29.03
€32.25 -10%
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Only book to discuss the actual chemistry, biology, and physics of cheese making.Contains stories and facts from Michael Tunick's 27 years in cheese research.Conversational writing style that makes the content accessible to both scientists and hobbyists.

Author: Tunick Michael
Publisher: OXFORD UNIVERSITY PRESS
Pages: 281
ISBN: 9780199922307
Cover: Hardback
Edition Number: 1
Release Year: 2014

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