Main image
Click to view image in fullscreen
![]()
Science of Cheese
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.
380,00 DH
Sur commande
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.
| ISBN / EAN | 9780199922307 |
|---|---|
| Auteur | Tunick, Michael H. |
| Editeur | Oxford University Press Inc |