Journals Higher Education



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Published: 24 April 2014

304 Pages | 32 halftones, 5 line art


ISBN: 9780199922307

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Bookseller Code (AE)

The Science of Cheese

Michael H. Tunick

  • 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.

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