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Cheese Problems Solved - Rilegato
Libro 57 di 301: Woodhead Publishing Series in Food Science, Technology and Nutrition
Sinossi
Arranged in practical question and answer format, this book provides responses to more than 200 of the most commonly asked questions about cheese and the cheese making process, from problems arising during the preparation of cheesemilk and cheese ripening to queries regarding cheese analysis and the nutritional profile of cheese. Questions in the latter half concentrate on different types of cheeses, such as cheddar, blue cheeses and mozzarella. With contributions from specialists in the field and edited by a leading expert, this is both an essential basic reference source and problem solving manual for professionals and trainees in the cheese industry.
Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.
Informazioni sull'autore
Paul McSweeney is Associate Professor in the Department of Food and Nutritional Sciences at University College Cork, Ireland. Dr. McSweeney is internationally recognized for his research in the field of cheese science.
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Cheese Problems Solved
Editore:
Woodhead Publishing Limited, 2007
ISBN 10: 1845690605
ISBN 13: 9781845690601
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Da: Books Puddle, Woodside, NY, U.S.A.
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Condizione: New. pp. 424. Codice articolo 261784146
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Cheese Problems Solved
Editore:
Woodhead Publishing Limited, 2007
ISBN 10: 1845690605
ISBN 13: 9781845690601
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Da: Majestic Books, Hounslow, Regno Unito
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Condizione: New. pp. 424. Codice articolo 7112333
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Cheese Problems Solved
Editore:
Elsevier Science & Technology, Woodhead Publishing, 2007
ISBN 10: 1845690605
ISBN 13: 9781845690601
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Da: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germania
Valutazione del venditore 5 su 5 stelle
Buch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Cheese is a unique food product which requires a significant amount of scientific knowledge to be produced successfully. However, due to the many, complex and interrelated changes which occur during cheese manufacture and ripening, it is still not possible to guarantee the production of premium quality cheese. Written by an international team of renowned contributors, Cheese problems solved provides responses to over 200 of the most frequently asked questions about cheese and the cheese-making process, in a unique and practical question-and-answer format.Opening chapters concentrate on queries regarding the preparation of cheese milk, the conversion of milk to curd, the ripening process, pathogens, cheese analysis and nutritional aspects of cheese amongst other issues. The latter half of the book discusses particular types of cheeses such as Cheddar, Grana-type cheeses, Mozzarella, Dutch-type, Swiss and Blue cheeses, to name but a few.Edited by a leading expert and with contributions from specialists within the field, Cheese problems solved is an essential reference and problem solving manual for professionals and trainees in the cheese industry. Englisch. Codice articolo 9781845690601
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EUR 200,00
Spedizione EUR 23,00
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Spedito da Germania a U.S.A.
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Immagini fornite dal venditore
Cheese Problems Solved
Editore:
Elsevier Science & Technology, Woodhead Publishing, 2007
ISBN 10: 1845690605
ISBN 13: 9781845690601
Nuovo
Rilegato
Da: AHA-BUCH GmbH, Einbeck, Germania
Valutazione del venditore 5 su 5 stelle
Buch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Cheese is a unique food product which requires a significant amount of scientific knowledge to be produced successfully. However, due to the many, complex and interrelated changes which occur during cheese manufacture and ripening, it is still not possible to guarantee the production of premium quality cheese. Written by an international team of renowned contributors, Cheese problems solved provides responses to over 200 of the most frequently asked questions about cheese and the cheese-making process, in a unique and practical question-and-answer format.Opening chapters concentrate on queries regarding the preparation of cheese milk, the conversion of milk to curd, the ripening process, pathogens, cheese analysis and nutritional aspects of cheese amongst other issues. The latter half of the book discusses particular types of cheeses such as Cheddar, Grana-type cheeses, Mozzarella, Dutch-type, Swiss and Blue cheeses, to name but a few.Edited by a leading expert and with contributions from specialists within the field, Cheese problems solved is an essential reference and problem solving manual for professionals and trainees in the cheese industry. Codice articolo 9781845690601
Compra nuovo
EUR 237,82
Spedizione EUR 35,00
Spedito da Germania a U.S.A.
Spedito da Germania a U.S.A.
Quantità: 2 disponibili