Προσθήκη στα αγαπημένα
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.
Περιγραφή
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.
