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[null,"1.","Record Nr.",null,"UNINA990008612080403321"]
[null,null,"Titolo",null,"La maravilla escrita, Antonio de Torquemada y el Siglo de oro / coordinadores Juan Matas Caballero, José Manuel Trabado Cabado ; colaboradores en la coordinación Juan José Alonso Perandones ... [et al.]"]
[null,null,"Pubbl/distr/stampa",null,"[León] : Universidad de León, 2005"]
[null,null,"ISBN",null,"84-9773-193-X"]
[null,null,"Descrizione fisica",null,"756 p. ; 25 cm"]
[null,null,"Disciplina",null,"868.3"]
[null,null,"Locazione",null,"FLFBC"]
[null,null,"Collocazione",null,"868.3 TORQ/S 1"]
[null,null,"Lingua di pubblicazione",null,"Spagnolo"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,"2.","Record Nr.",null,"UNINA9910677107903321"]
[null,null,"Titolo",null,"Cheese and microbes / / edited by Catherine W. Donnelly"]
[null,null,"Pubbl/distr/stampa",null,"Washington, District of Columbia : , : ASM Press, , 2014"]
[{"$nulls":4},"©2014"]
[null,null,"ISBN",null,"1-68367-344-1"]
[{"$nulls":4},"1-68367-103-1"]
[{"$nulls":4},"1-62870-871-9"]
[{"$nulls":4},"1-55581-859-5"]
[null,null,"Descrizione fisica",null,"1 online resource (346 p.)"]
[null,null,"Disciplina",null,"362.196959"]
[null,null,"Soggetti",null,"Cheese - Microbiology"]
[{"$nulls":4},"Cheesemaking"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Description based upon print version of record."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references at the end of each chapters and index."]
[null,null,"Nota di contenuto",null,"Cover; Half Title; Title Page; Copyright; Contents; Contributors; Preface; Chapter 1: From Pasteur to Probiotics: A Historical Overview of Cheese and Microbes; INTRODUCTION; A HISTORY OF CHEESE AND MICROBES; MICROBIOLOGICAL SAFETY; Acknowledgment; Citation; REFERENCES; Chapter 2: The Basics of Cheesemaking; THE BASICS OF MILK CHEMISTRY; THE BASICS OF COAGULATION; THE BASIC STEPS OF CHEESEMAKING; SUMMARY AND CONCLUSION; CITATION; REFERENCES; Chapter 3: Cheese Classification, Characterization, and Categorization: A Global Perspective; TOWARDS A GLOBAL CLASSIFICATION SYSTEM"]
[{"$nulls":4},"CHARACTERIZATION OF MAIN CHEESE TECHNOLOGIESAN EXAMPLE OF A FUNCTIONAL CATEGORIZATION OF CHEESES: THE ACS MODEL; CONCLUSION; ACKNOWLEDGMENT; REFERENCES; Chapter 4: Mesophilic and Thermophilic Cultures Used in Traditional Cheesemaking; STARTERS; THE LACTIC ACID BACTERIA; INDUSTRIAL CLASSIFICATION BASED ON CELL MORPHOLOGY; INDUSTRIAL CLASSIFICATION BASED ON OPTIMUM TEMPERATURE OF FERMENTATION; CLASSIFICATION OF CULTURES BASED ON FERMENTATION; NONFERMENTATIVE CHARACTERISTICS; INDUSTRIAL CLASSIFICATION BASED ON STRAIN COMPOSITION"]
[{"$nulls":4},"WHAT DETERMINES WHICH CULTURES TO USE FOR SPECIFIC CHEESE TYPES?USING STARTERS IN THE CHEESE FACTORY; BULK STARTER; DVS "]
[{"$nulls":4},"AND DVI; ARTISANAL CULTURES; PROTECTION OF STARTER CULTURE ACTIVITY; BACTERIOPHAGE; PROPER STORAGE OF STARTERS; THE IMPORTANCE OF LACTOSE FERMENTATION; TEMPERATURE SENSITIVITY; SALT SENSITIVITY OR SALT TOLERANCE; OTHER CRITERIA FOR STARTER CULTURES; REFERENCES; Chapter 5: The Good, the Bad, and the Ugly: Tales of Mold-Ripened Cheese; CHEESE RIPENING; THE STRAIN YOU LOVE MAY BE YOUR OWN; FRENCH LESSONS IN BIODIVERSITY; TALES OF MOLD-RIPENED CHEESE"]
[{"$nulls":4},"REFERENCESChapter 6: The Microbiology of Traditional Hard and Semihard Cooked Mountain Cheeses; ROLE OF NATURAL MILK MICROFLORA IN BIOCHEMICAL AND SENSORY CHARACTERISTICS OF CHEESES; ROLE OF NATURAL OR WILD STARTERS IN THE BIOCHEMICAL AND SENSORY CHARACTERISTICS OF CHEESES; DESCRIPTION OF THE MICROBIAL ECOSYSTEM OF TRADITIONAL HARD AND SEMIHARD COOKED MOUNTAIN CHEESES: THE EXAMPLE OF COMTÉ CHEESE; CONCLUSIONS; REFERENCES; Chapter 7: The Microfloras and Sensory Profiles of Selected Protected Designation of Origin Italian Cheeses; GENERAL ITALIAN CHEESE HISTORY; ROLE OF MICROBES"]
[{"$nulls":4},"STRETCHED CHEESESSEMIHARD PRESSED CHEESES; MOLECULAR CHARACTERIZATION OF PREDOMINANT NSLAB IN SOME ITALIAN TRADITIONAL CHEESES; REFERENCES; Chapter 8: Wooden Tools: Reservoirs of Microbial Biodiversity in Traditional Cheesemaking; WOODEN TOOLS IN TRADITIONAL CHEESEMAKING; LEGISLATION CONCERNING WOODIN CONTACT WITH MILKOR CHEESES; MICROBIAL ECOLOGY OF WOODEN VATS; WOODEN SHELVES, MICROBIAL ECOLOGY, AND TECHNOLOGICAL ROLES IN WATER EXCHANGES; SAFETY ASSESSMENT; MAIN CONCLUSIONS AND PERSPECTIVES; REFERENCES; Chapter 9: The Microfloras of Traditional Greek Cheeses"]
[{"$nulls":4},"HISTORICAL BACKGROUND"]
[null,null,null,"Sommario/riassunto","Emerging infectious diseases are often due to environmental disruption, which exposes microbes to a different niche that selects for new virulence traits and facilitates transmission between animals and humans. Thus, health of humans also depends upon health of animals and the environment - a concept called One Health. This book presents core concepts, compelling evidence, successful applications, and remaining challenges of One Health approaches to thwarting the threat of emerging infectious disease."]