top

  Info

  • Utilizzare la checkbox di selezione a fianco di ciascun documento per attivare le funzionalità di stampa, invio email, download nei formati disponibili del (i) record.

  Info

  • Utilizzare questo link per rimuovere la selezione effettuata.
Cheesemaking Practice [[electronic resource] /] / by R. Andrew Wilbey, J.E. Scott, Richard K. Robinson
Cheesemaking Practice [[electronic resource] /] / by R. Andrew Wilbey, J.E. Scott, Richard K. Robinson
Autore Wilbey R. Andrew
Edizione [3rd ed. 1998.]
Pubbl/distr/stampa New York, NY : , : Springer US : , : Imprint : Springer, , 1998
Descrizione fisica 1 online resource (XVII, 449 p.)
Disciplina 641.3
664
Soggetto topico Food—Biotechnology
Food Science
ISBN 1-4615-5819-0
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto 1 A brief history of cheese -- 2 Importance of cheese as a food -- 3 Cheese varieties -- 4 Introduction to cheesemaking -- 5 Milk as a raw material for cheesemaking -- 6 Bacteriology in relation to cheesemaking -- 7 Tests for acidity and chemical analysis in process control -- 8 Additives used in cheese milks -- 9 Starter cultures -- 10 Preparation of cheese milks -- 11 Coagulants and precipitants -- 12 Cheesemaking operations -- 13 Cheese manufacture -- 14 Mechanization of cheesemaking -- 15 Cheese maturation -- 16 Cheese faults and cheese grading -- 17 Membrane filtration of milk and whey -- 18 Cheese whey and its uses -- 19 Selected cheese recipes.
Record Nr. UNINA-9910480000103321
Wilbey R. Andrew  
New York, NY : , : Springer US : , : Imprint : Springer, , 1998
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Cheesemaking Practice [[electronic resource] /] / by R. Andrew Wilbey, J.E. Scott, Richard K. Robinson
Cheesemaking Practice [[electronic resource] /] / by R. Andrew Wilbey, J.E. Scott, Richard K. Robinson
Autore Wilbey R. Andrew
Edizione [3rd ed. 1998.]
Pubbl/distr/stampa New York, NY : , : Springer US : , : Imprint : Springer, , 1998
Descrizione fisica 1 online resource (XVII, 449 p.)
Disciplina 641.3
664
Soggetto topico Food—Biotechnology
Food Science
ISBN 1-4615-5819-0
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto 1 A brief history of cheese -- 2 Importance of cheese as a food -- 3 Cheese varieties -- 4 Introduction to cheesemaking -- 5 Milk as a raw material for cheesemaking -- 6 Bacteriology in relation to cheesemaking -- 7 Tests for acidity and chemical analysis in process control -- 8 Additives used in cheese milks -- 9 Starter cultures -- 10 Preparation of cheese milks -- 11 Coagulants and precipitants -- 12 Cheesemaking operations -- 13 Cheese manufacture -- 14 Mechanization of cheesemaking -- 15 Cheese maturation -- 16 Cheese faults and cheese grading -- 17 Membrane filtration of milk and whey -- 18 Cheese whey and its uses -- 19 Selected cheese recipes.
Record Nr. UNINA-9910789215403321
Wilbey R. Andrew  
New York, NY : , : Springer US : , : Imprint : Springer, , 1998
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Cheesemaking Practice / / by R. Andrew Wilbey, J.E. Scott, Richard K. Robinson
Cheesemaking Practice / / by R. Andrew Wilbey, J.E. Scott, Richard K. Robinson
Autore Wilbey R. Andrew
Edizione [3rd ed. 1998.]
Pubbl/distr/stampa New York, NY : , : Springer US : , : Imprint : Springer, , 1998
Descrizione fisica 1 online resource (XVII, 449 p.)
Disciplina 641.3
664
Soggetto topico Food—Biotechnology
Food Science
ISBN 1-4615-5819-0
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto 1 A brief history of cheese -- 2 Importance of cheese as a food -- 3 Cheese varieties -- 4 Introduction to cheesemaking -- 5 Milk as a raw material for cheesemaking -- 6 Bacteriology in relation to cheesemaking -- 7 Tests for acidity and chemical analysis in process control -- 8 Additives used in cheese milks -- 9 Starter cultures -- 10 Preparation of cheese milks -- 11 Coagulants and precipitants -- 12 Cheesemaking operations -- 13 Cheese manufacture -- 14 Mechanization of cheesemaking -- 15 Cheese maturation -- 16 Cheese faults and cheese grading -- 17 Membrane filtration of milk and whey -- 18 Cheese whey and its uses -- 19 Selected cheese recipes.
Record Nr. UNINA-9910828276903321
Wilbey R. Andrew  
New York, NY : , : Springer US : , : Imprint : Springer, , 1998
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui