The science of cheese (Hardback)
Tunick, Michael (Author)
Available for Order
£39.99
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.
Reviews
Many books tell us about the cheeses of the world, but here the author introduces the reader to the chemistry and biology involved in cheese formation. I recommend this book to any cheese-eater who has wondered about the cause of their latest taste-sensation.Simon Cotton, Chemistry and IndustryThe book is full of fascinating data.Colin Berry, The OldieA charming and informative book that will have you seeking out ...
ISBN (SKU)
9780199922307
Pages
304
Weight
567g
Dimensions
157x236x25.4
Imprint
Oxford University Press
Published
23, April, 2014
Genres
Popular Science
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