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.
The science of cheese / / Michael H. Tunick
| The science of cheese / / Michael H. Tunick |
| Autore | Tunick Michael |
| Pubbl/distr/stampa | New York : , : Oxford University Press, , [2014] |
| Descrizione fisica | 1 online resource (302 p.) |
| Disciplina | 637/.3 |
| Soggetto topico | Cheesemaking |
| Soggetto genere / forma | Electronic books. |
| ISBN | 0-19-992231-4 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | In the beginning: milk -- Curds and whey : cheesemaking -- You're not getting older, you're getting better : aging cheese -- Fresh cheese, acids, and safety -- Whey and pickled cheeses, amino and fatty acids, and salt -- Stretched curd cheese, alcohols, and melting -- Surface mold cheese, sulfur compounds, and the senses -- Smear-ripened cheese, esters, and aroma -- Interior mold cheese, ketones, and strains -- Cheddared cheese, aldehydes, and texture -- Stirred curd cheese, lactones, and feed -- Cheese with eyes, furans, hydrocarbons, and food pairing -- Very hard cheese, terpenes, and terroir -- Process cheese and nutrition -- Analysis and flavor comparisons -- Laws, regulations, and appellations -- Do try this at home -- The cheese stands alone. |
| Record Nr. | UNINA-9910453330203321 |
Tunick Michael
|
||
| New York : , : Oxford University Press, , [2014] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
The science of cheese / / Michael H. Tunick
| The science of cheese / / Michael H. Tunick |
| Autore | Tunick Michael |
| Pubbl/distr/stampa | New York : , : Oxford University Press, , [2014] |
| Descrizione fisica | 1 online resource (302 p.) |
| Disciplina | 637/.3 |
| Soggetto topico | Cheesemaking |
| ISBN | 0-19-992231-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | In the beginning: milk -- Curds and whey : cheesemaking -- You're not getting older, you're getting better : aging cheese -- Fresh cheese, acids, and safety -- Whey and pickled cheeses, amino and fatty acids, and salt -- Stretched curd cheese, alcohols, and melting -- Surface mold cheese, sulfur compounds, and the senses -- Smear-ripened cheese, esters, and aroma -- Interior mold cheese, ketones, and strains -- Cheddared cheese, aldehydes, and texture -- Stirred curd cheese, lactones, and feed -- Cheese with eyes, furans, hydrocarbons, and food pairing -- Very hard cheese, terpenes, and terroir -- Process cheese and nutrition -- Analysis and flavor comparisons -- Laws, regulations, and appellations -- Do try this at home -- The cheese stands alone. |
| Record Nr. | UNINA-9910790608503321 |
|
Tunick Michael
|
||
| New York : , : Oxford University Press, , [2014] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
The science of cheese / / Michael H. Tunick
| The science of cheese / / Michael H. Tunick |
| Autore | Tunick Michael |
| Pubbl/distr/stampa | New York : , : Oxford University Press, , [2014] |
| Descrizione fisica | 1 online resource (302 p.) |
| Disciplina | 637/.3 |
| Soggetto topico | Cheesemaking |
| ISBN | 0-19-992231-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | In the beginning: milk -- Curds and whey : cheesemaking -- You're not getting older, you're getting better : aging cheese -- Fresh cheese, acids, and safety -- Whey and pickled cheeses, amino and fatty acids, and salt -- Stretched curd cheese, alcohols, and melting -- Surface mold cheese, sulfur compounds, and the senses -- Smear-ripened cheese, esters, and aroma -- Interior mold cheese, ketones, and strains -- Cheddared cheese, aldehydes, and texture -- Stirred curd cheese, lactones, and feed -- Cheese with eyes, furans, hydrocarbons, and food pairing -- Very hard cheese, terpenes, and terroir -- Process cheese and nutrition -- Analysis and flavor comparisons -- Laws, regulations, and appellations -- Do try this at home -- The cheese stands alone. |
| Record Nr. | UNINA-9910816617503321 |
|
Tunick Michael
|
||
| New York : , : Oxford University Press, , [2014] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||