The Science of Cheese. This item is unavailable.
152 ratings by Goodreads
Language: English
Published by New York: Oxford University Press, 2014
- Hardcover
- Used
Heritage seller
Seller: Silicon Valley Fine Books, Sunnyvale, CA, U.S.A.Silicon Valley Fine Books
5-star seller
AbeBooks seller since November 8, 1996
Unavailable
Hardcover
Condition: Used - Very good
US$ 30.80
Item description from seller
3rd printing, hardcover. 281 pages. Very good, gift inscription on endpaper, in a near fine dust jacket, overall a sharp, clean copy.
Seller Inventory # 63716
- Title
- The Science of Cheese
- Author
- Tunick, Michael H.
- Publisher
- New York: Oxford University Press
- Publication year
- 2014
- Condition
- Very Good
- Dust jacket
- Dust Jacket Included
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 0199922306
- ISBN 13
- 9780199922307
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.
"Synopsis" may belong to another edition of this title.
About the Author
Michael Tunick is a research chemist with the Dairy and Functional Foods Research Unit of the U.S. Department of Agriculture's Agricultural Research Service.
"About the title" may belong to another edition of this title.