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Cheesemaking in the scientific revolution: A seventeenth-century royal society report on dairy products and the history of European knowledge

Research output: Contribution to journalArticle

Original languageEnglish
Pages (from-to)427-455
Number of pages29
JournalNuncius
Volume34
Issue number2
Early online date12 Jun 2019
DOIs
Publication statusPublished - Jun 2019

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