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The Science of Cheese
Tunick, Michael H. (, USDA Agricultural Research Service)
The Science of Cheese
Tunick, Michael H. (, USDA Agricultural Research Service)
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.
256 pages, 32 halftones, 5 line art
Medios de comunicación | Libros Hardcover Book (Libro con lomo y cubierta duros) |
Publicado | 24 de abril de 2014 |
ISBN13 | 9780199922307 |
Editores | Oxford University Press Inc |
Páginas | 304 |
Dimensiones | 164 × 243 × 26 mm · 568 g |