01145nam--2200373---450-99000327863020331620100727094617.0978-88-13-28210-3000327863USA01000327863(ALEPH)000327863USA0100032786320090623d2008----km-y0itay50------baitaIT||||||||001yy<<L'>>attore sociale fra appartenenze e mobilitàanalisi comparate e proposte socio-educativeFrancesco Lazzari2. edPadovaCEDAM2008278 p.24 cm2001Educazione interculturaleBNCF370.19341LAZZARI,Francesco37835ITsalbcISBD990003278630203316370.193 LAZ 116410 E.C.370.19300226870370.193 LAZ 1a227685 L.M.370.19300280984BKECOIANNONE9020090623USA011138ALESSANDRA9020100727USA010946Attore sociale fra appartenenze e mobilitá257329UNISA02835nam 2200541 450 991079060850332120230803220317.00-19-992231-4(CKB)2550000001139935(EBL)1538395(OCoLC)862372456(SSID)ssj0001041451(PQKBManifestationID)12399158(PQKBTitleCode)TC0001041451(PQKBWorkID)11043944(PQKB)10160917(MiAaPQ)EBC1538395(Au-PeEL)EBL1538395(CaPaEBR)ebr10792434(CaONFJC)MIL539449(EXLCZ)99255000000113993520130521h20142014 uy| 0engur|n|---|||||txtccrThe science of cheese /Michael H. TunickNew York :Oxford University Press,[2014]©20141 online resource (302 p.)Description based upon print version of record.0-19-992230-6 1-306-08198-X Includes bibliographical references and index.In the beginning: milk -- Curds and whey : cheesemaking -- You're not getting older, you're getting better : aging cheese -- Fresh cheese, acids, and safety -- Whey and pickled cheeses, amino and fatty acids, and salt -- Stretched curd cheese, alcohols, and melting -- Surface mold cheese, sulfur compounds, and the senses -- Smear-ripened cheese, esters, and aroma -- Interior mold cheese, ketones, and strains -- Cheddared cheese, aldehydes, and texture -- Stirred curd cheese, lactones, and feed -- Cheese with eyes, furans, hydrocarbons, and food pairing -- Very hard cheese, terpenes, and terroir -- Process cheese and nutrition -- Analysis and flavor comparisons -- Laws, regulations, and appellations -- Do try this at home -- The cheese stands alone.In an engaging tour of the science and history of cheese, Michael Tunick explores the art of cheese making, the science that lies underneath the deliciousness, and the history behind how humanity came up with one of its most varied and versatile of foods. Dr. Tunick spends his everyday deep within the halls of the science of cheese, as a researcher who creates new dairy products, primarily, cheeses. He takes us from the very beginning, some 8000 years ago in the Fertile Crescent, and shows us the accidental discovery of cheese when milk separated into curds and whey. This stroke of luck would CheesemakingCheesemaking.637/.3Tunick Michael1580623MiAaPQMiAaPQMiAaPQBOOK9910790608503321The science of cheese3861635UNINA01065nam0 22002771i 450 UON0008357820231205102437.73120020107d1999 |0itac50 baengUS|||| |||||Annual report 1999World Food Programme[USA]World Food Programme[1999?]48 p.ill.24 cmALIMENTAZIONEAfricaUONC018956FIs.l.UONL001369363.8APPROVVIGIONAMENTO ALIMENTARE. PROBLEMI DELL'ALIMENTAZIONE / CARESTIE21WORLD FOOD PROGRAMMEUONV055098662542World Food ProgrammeUONV258813650WFPWORLD FOOD PROGRAMMEUONV055099ITSOL20240220RICASIBA - SISTEMA BIBLIOTECARIO DI ATENEOUONSIUON00083578SIBA - SISTEMA BIBLIOTECARIO DI ATENEOSI AFR SP 318 SI AA 23322 5 318 Annual report 19991296313UNIOR