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[null,"1.","Record Nr.",null,"UNINA990004338180403321"]
[null,null,"Autore",null,"Genovese, Eugene Dominick <1930- >"]
[null,null,"Titolo",null,"L'economia politica della schiavitù : studi sull'economia e la societa' del sud schiavista / Eugene D. Genovese"]
[null,null,"Pubbl/distr/stampa",null,"Torino : Einaudi, c1972"]
[null,null,"Descrizione fisica",null,"XII, 330 p. ; 18 cm"]
[null,null,"Collana",null,"Piccola biblioteca Einaudi ; 186"]
[null,null,"Disciplina",null,"14220"]
[{"$nulls":4},"326"]
[null,null,"Locazione",null,"DECSE"]
[{"$nulls":4},"SES"]
[{"$nulls":4},"FSPBC"]
[{"$nulls":4},"BFS"]
[{"$nulls":4},"DECTS"]
[{"$nulls":4},"FLFBC"]
[null,null,"Collocazione",null,"SE 084.02.36"]
[{"$nulls":4},"E/4 GEN"]
[{"$nulls":4},"COLLEZ. 82 (186)"]
[{"$nulls":4},"326 GEN 1"]
[{"$nulls":4},"XI A 67"]
[{"$nulls":4},"N04.88"]
[null,null,"Lingua di pubblicazione",null,"Italiano"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,"2.","Record Nr.",null,"UNINA9910478927103321"]
[null,null,"Titolo",null,"Cheese [[electronic resource] ] : chemistry, physics, and microbiology . Volume 1 General aspects / / edited by Patrick F. Fox ... [et al.]"]
[null,null,"Pubbl/distr/stampa",null,"Amsterdam ; ; London, : Elsevier, 2004"]
[null,null,"ISBN",null,"1-280-90283-3"]
[{"$nulls":4},"9786610902835"]
[{"$nulls":4},"0-08-050093-5"]
[null,null,"Edizione",null,"[3rd ed.]"]
[null,null,"Descrizione fisica",null,"1 online resource (645 p.)"]
[null,null,"Disciplina",null,"637.3"]
[{"$nulls":4},"637/.3 22"]
[null,null,"Soggetti",null,"Cheese"]
[{"$nulls":4},"Cheese - Varieties"]
[{"$nulls":4},"Cheese - Microbiology"]
[{"$nulls":4},"Electronic books."]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Previous ed.: 1993."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,"Nota di contenuto",null,"Front Cover; Cheese: Chemistry, Physics and Microbiology; Copyright Page; Contents; Foreword; List of Contributors; Preface to the First Edition; Preface to the Second Edition; Preface to the Third Edition; Chapter 1. Cheese: An Overview; Chapter 2. Rennets: General and Molecular Aspects; Chapter 3. Rennet-induced Coagulation of Milk; Chapter 4. The Syneresis of Rennet-coagulated Curd; Chapter 5. Formation, Structural Properties and Rheology of Acid-coagulated Milk Gels; Chapter 6. Starter Cultures: General Aspects; Chapter 7. Starter Cultures: Genetics"]
[{"$nulls":4},"Chapter 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 Ripening"]
[{"$nulls":4},"Chapter 18. Catabolism of Amino Acids in Cheese during RipeningChapter 19. Sensory Character of Cheese and its Evaluation; "]
[{"$nulls":4},"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 Section"]
[null,null,null,"Sommario/riassunto","The 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."]