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

Paolo Savoia

doi:10.1163/18253911-03402012

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

Paolo Savoia^*

^*Corresponding author for this work

History

King's College London

Research output: Contribution to journal › Article › peer-review

Original language	English
Pages (from-to)	427-455
Number of pages	29
Journal	Nuncius
Volume	34
Issue number	2
Early online date	12 Jun 2019
DOIs	https://doi.org/10.1163/18253911-03402012
Publication status	Published - Jun 2019

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

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