The Oxford Companion to Cheese

By Catherine Donnelly

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ISBN
9780199330881
Publisher
Oxford Univ.


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Library Journal

Starred Review on February 15, 2017  |  Reference

Finally, there is a comprehensive work on one of the world's most favorite foods: cheese. Loved by multitudes and an obsession for many, cheese is shown to be much more complex scientifically and culturally in this Oxford Companion edited by Donnelly (nutrition & food science, Univ. of Vermont; editor, Cheese and Microbes). More than 300 authors, consisting of not only cheesemakers but also scientists...Log In or Sign Up to Read More

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