Isbn: 9783319898537 - the cheeses of italy: science and technology (16 Ergebnisse)

hardcover. Zustand: Very Good. Cover and edges may have some wear.

Zustand: As New. Unread book in perfect condition.

Zustand: New.

Zustand: New. In English.

Zustand: New.

Buch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - The book will contain a detailed description on the historical aspects of cheese manufacture, a culmination of historical information on the most traditional and worldwide popular Italian cheese varieties. An overview on cheese production is also included, covering the main general aspects. An overall classification of Italian cheeses will follow, aiming to categorize all the cheese varieties that have a tradition and/or an economic importance. Based on a large literature review, the core of the book will include descriptions cheese making traits which are unique to Italian cheese biotechnology. In particular, the milk chemical composition, the use whey or milk natural starters, some technology options (e.g., curd cooking), the microbiota composition and metabolism during curd ripening, especially for cheese made with raw milk, and the main relevant biochemical events, which occur during the very long-time ripening, will be described. The last part of the book will consider a detailed description of the biotechnology for the manufacture of the most traditional and popular cheeses worldwide.…

Zustand: New. pp. XIV, 274 220 illus., 209 illus. in color. 1st ed. 2018 edition NO-PA16APR2015-KAP.

Hardcover. Zustand: Brand New. 290 pages. 9.25x6.10x0.79 inches. In Stock.

Zustand: New.

Hardcover. Zustand: New. NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

Zustand: new. Questo è un articolo print on demand.

Buch. Zustand: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The book will contain a detailed description on the historical aspects of cheese manufacture, a culmination of historical information on the most traditional and worldwide popular Italian cheese varieties. An overview on cheese production is also included, covering the main general aspects. An overall classification of Italian cheeses will follow, aiming to categorize all the cheese varieties that have a tradition and/or an economic importance. Based on a large literature review, the core of the book will include descriptions cheese making traits which are unique to Italian cheese biotechnology. In particular, the milk chemical composition, the use whey or milk natural starters, some technology options (e.g., curd cooking), the microbiota composition and metabolism during curd ripening, especially for cheese made with raw milk, and the main relevant biochemical events, which occur during the very long-time ripening, will be described. The last part of the book will consider a detailed description of the biotechnology for the manufacture of the most traditional and popular cheeses worldwide. 288 pp. Englisch.…

Zustand: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Marco Gobbetti is a full professor of food microbiology since 2000. Currently, he is working at the Free University of Bolzano, Bolzano, Italy. His research, teaching, and outreach focus on food fermentations and lactic acid bacteria physiology and b.…

Buch. Zustand: Neu. This item is printed on demand - Print on Demand Titel. Neuware -First scientific book on cheese to solely focus on Italian cheeseSpringer-Verlag KG, Sachsenplatz 4-6, 1201 Wien 288 pp. Englisch.

Zustand: New. Print on Demand pp. XIV, 274 220 illus., 209 illus. in color.

Zustand: New. PRINT ON DEMAND pp. XIV, 274 220 illus., 209 illus. in color.