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[null,"1.","Record Nr.",null,"UNINA9910164216603321"]
[null,null,"Autore",null,"Berger Stephen"]
[null,null,"Titolo",null,"Anisakiasis : global status / / Stephen Berger, MD ; cover design by GIDEON Informatics, Inc"]
[null,null,"Pubbl/distr/stampa",null,"Los Angeles, California : , : GIDEON Informatics, Inc., , 2017"]
[{"$nulls":4},"©2017"]
[null,null,"ISBN",null,"1-4988-1517-0"]
[null,null,"Edizione",null,"[2017 edition.]"]
[null,null,"Descrizione fisica",null,"1 online resource (21 pages) : color illustrations, tables"]
[null,null,"Collana",null,"Gideon E-Book Series"]
[null,null,"Disciplina",null,"616.9654"]
[null,null,"Soggetti",null,"Anisakiasis"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,"2.","Record Nr.",null,"UNISA996215345403316"]
[null,null,"Titolo",null,"Technology of cheesemaking [[electronic resource] /] / edited by Barry A. Law and A.Y. Tamime"]
[null,null,"Pubbl/distr/stampa",null,"Malden, MA, : Blackwell, 2010"]
[null,null,"ISBN",null,"1-283-17802-8"]
[{"$nulls":4},"9786613178022"]
[{"$nulls":4},"1-4443-2374-1"]
[{"$nulls":4},"1-4443-2375-X"]
[null,null,"Edizione",null,"[2nd ed.]"]
[null,null,"Descrizione fisica",null,"1 online resource (514 p.)"]
[null,null,"Collana",null,"Society of Dairy Technology series"]
[null,null,"Disciplina",null,"637.3"]
[{"$nulls":4},"637/.3"]
[null,null,"Soggetti",null,"Cheesemaking"]
[{"$nulls":4},"Dairy processing"]
[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 and index."]
[null,null,"Nota di contenuto",null,"Technology 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"]
[{"$nulls":4},"8 Control and Prediction of Quality Characteristics in the Manufacture and Ripening of Cheese9 Technology, Biochemistry and Functionality of Pasta Filata/Pizza Cheese; 10 Eye Formation and Swiss-Type Cheeses; 11 Microbiological Surveillance and Control in Cheese Manufacture; 12 Packaging Materials and Equipment; 13 The Grading and Sensory Profiling of Cheese; Index"]
[null,null,null,"Sommario/riassunto","Now in a fully-revised new edition, this book covers the science and technology underlying cheesemaking, as practised today in the manufacture of hard, semi-soft and soft cheeses. Emphasis is placed on the technology, and the science and technology are integrated throughout. Authors also cover research developments likely to have a commercial impact on cheesemaking in the foreseeable future within "]
[{"$nulls":4},"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"]