LEADER 01317nam2-2200421---450- 001 990006152630203316 005 20160615095429.0 035 $a000615263 035 $aUSA01000615263 035 $a(ALEPH)000615263USA01 035 $a000615263 100 $a20030603f1980----km-y0itay50------ba 101 1 $aita$cger 102 $aIT 105 $ay|||z|||001yy 200 1 $a<<2.>>: Economia e tipi di comunità$fMax Weber$gintroduzione di Pietro Rossi 210 $aMilano$cEdizioni di Comunità$d1980 215 $aVIII, 331 p.$d20 cm 225 2 $aClassici della sociologia 300 $aTitolo in copertina 410 0$12001$aClassici della sociologia 461 1$1001000615258$12001$aEconomia e società 606 0 $aEconomia [e] Società$2BNCF 676 $a306.3 700 1$aWEBER,$bMax$f<1864-1920>$032785 702 1$aROSSI,$bPietro 801 0$aIT$bsalbc$gISBD 912 $a990006152630203316 951 $aXVI.5. 591/2$cXVI.5.$d00279214 959 $aBK 969 $aFMEL 979 $aGIUSY$b90$c20160615$lUSA01$h0928 979 $aGIUSY$b90$c20160615$lUSA01$h0930 979 $aGIUSY$b90$c20160615$lUSA01$h0932 979 $aGIUSY$b90$c20160615$lUSA01$h0948 979 $aGIUSY$b90$c20160615$lUSA01$h0954 996 $aEconomia e tipi di comunità$9811173 997 $aUNISA LEADER 03200nam 2200613Ia 450 001 9910830934503321 005 20230725023459.0 010 $a1-283-17802-8 010 $a9786613178022 010 $a1-4443-2374-1 010 $a1-4443-2375-X 035 $a(CKB)2670000000018925 035 $a(EBL)530047 035 $a(SSID)ssj0000429476 035 $a(PQKBManifestationID)11276577 035 $a(PQKBTitleCode)TC0000429476 035 $a(PQKBWorkID)10429903 035 $a(PQKB)11421087 035 $a(MiAaPQ)EBC530047 035 $a(OCoLC)632164453 035 $a(EXLCZ)992670000000018925 100 $a20091202d2010 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aTechnology of cheesemaking$b[electronic resource] /$fedited by Barry A. Law and A.Y. Tamime 205 $a2nd ed. 210 $aMalden, MA $cBlackwell$d2010 215 $a1 online resource (514 p.) 225 1 $aSociety of Dairy Technology series 300 $aDescription based upon print version of record. 311 $a1-4051-8298-9 320 $aIncludes bibliographical references and index. 327 $aTechnology of Cheesemaking; Contents; Preface to the Technical Series; Preface to the Second Edition; Preface to the First Edition; Contributors; 1 The Quality of Milk for Cheese Manufacture; 2 The Origins, Development and Basic Operations of Cheesemaking Technology; 3 The Production, Action and Application of Rennet and Coagulants; 4 The Formation of Cheese Curd; 5 The Production, Application and Action of Lactic Cheese Starter Cultures; 6 Secondary Cheese Starter Cultures; 7 Cheese-Ripening and Cheese Flavour Technology 327 $a8 Control and Prediction of Quality Characteristics in the Manufacture and Ripening of Cheese9 Technology, Biochemistry and Functionality of Pasta Filata/Pizza Cheese; 10 Eye Formation and Swiss-Type Cheeses; 11 Microbiological Surveillance and Control in Cheese Manufacture; 12 Packaging Materials and Equipment; 13 The Grading and Sensory Profiling of Cheese; Index 330 $aNow in a fully-revised new edition, this book covers the science and technology underlying cheesemaking, as practised today in the manufacture of hard, semi-soft and soft cheeses. Emphasis is placed on the technology, and the science and technology are integrated throughout. Authors also cover research developments likely to have a commercial impact on cheesemaking in the foreseeable future within the areas of molecular genetics, advanced sensor / measurement science, chemometrics, enzymology and flavour chemistry. In order to reflect new issues and challenges that have emerged since publicati 410 0$aSociety of Dairy Technology series 606 $aCheesemaking 606 $aDairy processing 615 0$aCheesemaking. 615 0$aDairy processing. 676 $a637.3 676 $a637/.3 701 $aLaw$b Barry A$074781 701 $aTamime$b A. Y$0532650 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910830934503321 996 $aTechnology of cheesemaking$92139148 997 $aUNINA