The science of cheese /

Experience food scientist Michael Tunick details the chemistry and biology that go into cheese and its formation, as well as many other scientific aspects of dairy products. Tunick takes us back 8,000 years to the Fertile Crescent and shows us the accidental scientific discovery of cheese, when mil...

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Bibliographic Details
Main Author:	Tunick, Michael
Format:	Book
Language:	English
Published:	New York : Oxford University Press, [2014]
Subjects:	Cheesemaking.

Rutgers

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