03801nam 2200613Ia 450 991047892710332120200413213841.01-280-90283-397866109028350-08-050093-5(CKB)1000000000364361(EBL)298931(OCoLC)808618063(SSID)ssj0000766877(PQKBManifestationID)11421286(PQKBTitleCode)TC0000766877(PQKBWorkID)10739307(PQKB)11482521(MiAaPQ)EBC298931(EXLCZ)99100000000036436120081209d2004 uy 0engur|n|---|||||txtccrCheese[electronic resource] chemistry, physics, and microbiologyVolume 1General aspects /edited by Patrick F. Fox ... [et al.]3rd ed.Amsterdam ;London Elsevier20041 online resource (645 p.)Previous ed.: 1993.0-12-263652-X Includes bibliographical references and index.Front Cover; Cheese: Chemistry, Physics and Microbiology; Copyright Page; Contents; Foreword; List of Contributors; Preface to the First Edition; Preface to the Second Edition; Preface to the Third Edition; Chapter 1. Cheese: An Overview; Chapter 2. Rennets: General and Molecular Aspects; Chapter 3. Rennet-induced Coagulation of Milk; Chapter 4. The Syneresis of Rennet-coagulated Curd; Chapter 5. Formation, Structural Properties and Rheology of Acid-coagulated Milk Gels; Chapter 6. Starter Cultures: General Aspects; Chapter 7. Starter Cultures: GeneticsChapter 8. Starter Cultures: BacteriophageChapter 9. Secondary and Adjunct Cultures; Chapter 10. Salt in Cheese: Physical, Chemical and Biological Aspects; Chapter 11. Application of Membrane Separation Technology to Cheese Production; Chapter 12. The Microbiology of Cheese Ripening; Chapter 13. Raw Milk Cheeses; Chapter 14. Biochemistry of Cheese Ripening: Introduction and Overview; Chapter 15. Metabolism of Residual Lactose and of Lactate and Citrate; Chapter 16. Lipolysis and Catabolism of Fatty Acids in Cheese; Chapter 17. Proteolysis in Cheese during RipeningChapter 18. Catabolism of Amino Acids in Cheese during RipeningChapter 19. Sensory Character of Cheese and its Evaluation; Chapter 20. Cheese Flavour: Instrumental Techniques; Chapter 21. Rheology and Texture of Cheese; Chapter 22. Growth and Survival of Microbial Pathogens in Cheese; Chapter 23. Toxins in Cheese; Chapter 24. Nutritional Aspects of Cheese; Chapter 25. Factors that Affect the Quality of Cheese; Index; Color Plate SectionThe market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50% of cheese production in some countries. Volume one is entitled General Aspects which will focus on general aspects on the principles of cheese science. This title contains up-to-date reviews of the literature on the chemical, biochemical, microbiological and physico-chemical aspects of cheese in general. Cheese: Chemistry, Physics, and Microbiology Two-Volume Set, 3E is available for purchase as a set, and as well, so are the volumes individually.CheeseCheeseVarietiesCheeseMicrobiologyElectronic books.Cheese.CheeseVarieties.CheeseMicrobiology.637.3637/.3 22Fox P. F903016MiAaPQMiAaPQMiAaPQBOOK9910478927103321Cheese2018668UNINA03779nam 22006493u 450 991013961720332120211005075001.01-118-78507-X1-283-17809-597866131780911-4443-4171-5(CKB)2550000000041455(EBL)697764(OCoLC)746598422(SSID)ssj0000534206(PQKBManifestationID)11331199(PQKBTitleCode)TC0000534206(PQKBWorkID)10510324(PQKB)10412452(MiAaPQ)EBC697764(EXLCZ)99255000000004145520130418d2011|||| u|| |engur|n|---|||||txtccrAtlas of Comparative Diagnostic and Experimental Hematology[electronic resource]2nd ed.Chicester Wiley20111 online resource (153 p.)Description based upon print version of record.1-4051-7107-3 Atlas of Comparative Diagnostic and Experimental Hematology, Second Edition; Contents; Foreword; Introduction; Dedication; Acknowledgments; 1: Rodents; MOUSE; Introduction; Blood picture; Typical ranges (Siemens Advia 120); HAMSTER; Introduction; Blood picture; GUINEA PIG; Introduction; Blood picture; RAT - SPRAGUE DAWLEY (SD)/HAN WISTAR (HW); Introduction; Blood picture; Typical ranges (Siemens Advia 120); References; 2: Rabbit; Introduction; Blood picture; References; 3: Cat; Introduction; Blood picture; References; 4: Dog; Introduction; Blood picture; Typical ranges (Siemens Advia 120)References5: Monkey; Introduction; Blood picture; MARMOSET; CYNOMOLGUS; Introduction; Blood picture; Typical ranges (Siemens Advia 120); BABOON; RHESUS MONKEY; References; 6: Other species; PIG; Introduction; Blood picture; HORSE; Introduction; Blood picture; GOAT AND SHEEP; ASSORTED OTHER SPECIES; References; 7: Blood collection procedures; Common bleeding sites; Anticoagulants; Staining; 8: Artifacts; Collection artifacts; Sample transport and storage; Anticoagulant; Storage artifacts; Blood smear preparation; Stain precipitate; References; 9: Bone marrow; IntroductionReview of marrow sampling techniquesRecommended methods for marrow sampling; Preparation and staining of smears; Evaluation; Interpretation; References; 10: Comparative applications in flow cytometry; Application of flow cytometry in comparative hematology; References; IndexA vital resource on blood and bone marrow cell morphology in laboratory animal medicine. This fully revised new edition is an essential reference for clinical pathologists in diagnostic laboratories, and medical or veterinary research. The atlas contains over 400 color images of cells from the peripheral blood and bone marrow from a variety of animals encountered in laboratory animal medicine, in health and disease. Key features:New chapter on flow cytometry and its application in terms of routine analyses as a means of identifying abnormalities in cell marker expression, which is ofVeterinary hematologyAtlasesHematologyMammalsElectronic books.Atlas.Veterinary hematologyHematology.Mammals.616.1507636.089/615636.089615Smith Clifford140825Jarecki Alfred895844AU-PeELAU-PeELAU-PeELBOOK9910139617203321Atlas of Comparative Diagnostic and Experimental Hematology2001402UNINA