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Average rating: 3.76 · 154 ratings · 28 reviews · 8 distinct works • Similar authors

	The Science of Cheese 3.76 avg rating — 152 ratings — published 2013 — 12 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Hispanic Foods: Chemistry and Flavor (ACS Symposium Series) really liked it 4.00 avg rating — 1 rating — published 2006 — 2 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	New Techniques in the Analysis of Foods by Michael H. Tunick (Editor), Samuel A. Palumbo (Editor), Pina M. Fratamico (Editor) really liked it 4.00 avg rating — 1 rating — published 1995 — 5 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Hispanic Foods: Chemistry and Bioactive Compounds (ACS Symposium Series) by Michael H. Tunick (Editor), Elvira Gonzalez de Mejia (Editor) 0.00 avg rating — 0 ratings — published 2012	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Physical Methods in Food Analysis (ACS Symposium Series) 0.00 avg rating — 0 ratings — published 2013 — 2 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	The Science and Craft of Artisanal Food by Michael H. Tunick (Editor), Director of the Robert Mondavi Institute Andrew L Waterhouse (Editor) 0.00 avg rating — 0 ratings — 2 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Handbook of Cheese Chemistry (Food Chemistry, Function and Analysis, Volume 40) 0.00 avg rating — 0 ratings — 2 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Chemistry of Structure-Function Relationships in Cheese by Edyth L. Malin (editor), Michael H. Tunick (Editor) 0.00 avg rating — 0 ratings — published 1995 — 3 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars

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