Save

Cheesemaking in the Scientific Revolution

A Seventeenth-Century Royal Society Report on Dairy Products and the History of European Knowledge

In: Nuncius
Author:
Paolo Savoia King’s College London History Department

Search for other papers by Paolo Savoia in
Current site
Google Scholar
PubMed Close
Online Publication Date:
12 Jun 2019
Download Citation Get Permissions

Access options

Get access to the full article by using one of the access options below.

Institutional Login

Log in with Open Athens, Shibboleth, or your institutional credentials

Login via Institution

Purchase

Buy instant access (PDF download and unlimited online access):

$34.95
Add to Cart

Other access options

Rent on DeepDyve
Redeem Access Token
Title:
Cheesemaking in the Scientific Revolution
Article Type:
Other
DOI:
https://doi.org/10.1163/18253911-03402012
Language:
English
Pages:
427–455
In:
Nuncius
In:
Volume 34: Issue 2
Publisher:
Brill
E-ISSN:
1825-3911
Print ISSN:
0394-7394
Subjects:
History of Science, History, Art History, Art History

Content Metrics

All Time Past Year Past 30 Days
Abstract Views 763 137 8
Full Text Views 121 25 5
PDF Views & Downloads 163 50 1