Atmospheric Maturation: The Biochemistry of High-Altitude Curing: Pressure, Enzymes, and the Thermodynamic Preservation of Meat in Alpine Culinary Traditions

Atmospheric Maturation: The Biochemistry of High-Altitude Curing: Pressure, Enzymes, and the Thermodynamic Preservation of Meat in Alpine Culinary Traditions

epubli

Pages: 124, Paperback, epubli

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