Science of Cheese C

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. Read More

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. Read Less

• All from $13.45
• New Books from $40.15
• Used Books from $13.45
• eBook from $34.45

• • eBook Details

  	This is a digital edition of this title. Rent eBook (2 Options) 180 Day Rental: $34.45 (Expires Jul 20, 2025) 365 Day Rental: $39.75 (Expires Jan 21, 2026) Buy eBook Lifetime Access: $52.99 Title: The Science of Cheese by Michael H. Tunick Publisher: Oxford University Press Academic US Print ISBN: 9780199922307, 0199922306 eText ISBN: 9780199922314 Edition: 2013 Format: PDF eBook	$34.45 Rent eBook This is a digital eBook Nothing will be shipped to you Works with web browsers and the VitalSource app on all Windows, Mac, Chromebook, Kindle Fire, iOS, and Android devices Most eBooks are returnable within 14 days of purchase Questions? See our eBook FAQ