ISBN: 9781330690437 - fungi in cheese ripening (classic reprint): camembert and roquefort: camembert and roquefort (classic reprint) (3 risultati)

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  • Lingua: Inglese

    Editore: Forgotten Books, 2018

    1330690435 / 9781330690437

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    Da: PBShop.store US, Wood Dale, IL, U.S.A.PBShop.store US

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    Condizione: Nuovo

    EUR 27,36

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    Spedito in U.S.A.

    Quantità: 15 disponibili

    PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

  • Lingua: Inglese

    Editore: Forgotten Books, 2018

    1330690435 / 9781330690437

    • Brossura

    Da: PBShop.store UK, Fairford, GLOS, Regno UnitoPBShop.store UK

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    Condizione: Nuovo

    EUR 25,04

    EUR 4,97 spedizione 
    Spedito da Regno Unito a U.S.A.

    Quantità: 15 disponibili

    PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

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    Lingua: Inglese

    Editore: Forgotten Books, 2018

    1330690435 / 9781330690437

    • Brossura
    • Print on Demand

    Da: Forgotten Books, London, Regno UnitoForgotten Books

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    Condizione: Nuovo

    EUR 16,04

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    Quantità: Più di 20 disponibili

    Paperback. Condizione: New. Print on Demand. This book delves into the fascinating world of cheesemaking, specifically exploring the role of fungi in the ripening process of Camembert and Roquefort cheeses. The author, a pioneer in the field, meticulously examines the scientific research of the time, drawing comparisons between the traditional methods of cheesemaking and the emerging understanding of the microorganisms involved. Through detailed observations and experiments, the author reveals the complex interplay between fungi, bacteria, and the chemical transformations that occur during cheese ripening. The book goes beyond a simple description of the microorganisms at play and delves into the specific functions of each mold species. This exploration reveals how certain molds, like *Penicillium camemberti* in Camembert cheese, are essential for achieving the characteristic texture and creamy consistency, while others, like *Penicillium roqueforti* in Roquefort cheese, contribute to distinct flavors and appearances. The author further explores the impact of temperature and humidity on mold growth and investigates the most effective methods for cultivating these crucial microorganisms. The book's findings, grounded in careful experimentation and insightful analysis, contribute significantly to the understanding of cheesemaking, offering valuable insights into the complex biological processes that contribute to the unique qualities of these beloved cheeses. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item.…