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    Cheese Experiments
    Cód:
    491_9781447422112
    This antiquarian volume contains descriptions and results of various experiments used to ascertain the quality and compositional qualities of cheese. This book will appeal to those with an interest in agricultural chemistry, and would make for a great addition to collections of related literature. Augustus Voelcker (1822 - 1884) was a chemist for the Royal Agricultural Society of England. He was best known for applying precise analytical methodology to agricultural chemistry. Many vintage texts such as this - particularly those dating back to the 1900s and before - are increasingly hard to come by and expensive. It is with this in mind that we are republishing this book now, in an affordable, modern, high-quality edition. It comes complete with a specially commissioned new biography of the author.
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