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Handbook on cheese : production, chemistry and sensory properties /
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
New York :
nova publishers,
[2013]
|
| Colección: | Agriculture issues and policies
Food science and technology |
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000 i 4500 | ||
|---|---|---|---|
| 001 | EBSCO_ocn856934259 | ||
| 003 | OCoLC | ||
| 005 | 20231017213018.0 | ||
| 006 | m o d | ||
| 007 | cr ||||||||||| | ||
| 008 | 130507s2013 nyua ob 001 0 eng | ||
| 010 | |a 2020678692 | ||
| 040 | |a DLC |b eng |e rda |c DLC |d YDXCP |d COO |d E7B |d OCLCF |d EBLCP |d AGLDB |d VTS |d STF |d M8D |d N$T |d OCLCO |d OCLCQ | ||
| 020 | |a 9781626189676 |q (eBook) | ||
| 020 | |a 1626189676 | ||
| 020 | |z 9781626189669 |q (hardcover) | ||
| 020 | |z 1626189668 | ||
| 029 | 1 | |a AU@ |b 000062327459 | |
| 029 | 1 | |a DEBBG |b BV043777058 | |
| 029 | 1 | |a DEBSZ |b 472796666 | |
| 035 | |a (OCoLC)856934259 | ||
| 050 | 0 | 0 | |a SF271 |
| 070 | 0 | |a SF271 |b .H27 2013 | |
| 072 | 7 | |a TEC |x 003000 |2 bisacsh | |
| 082 | 0 | 0 | |a 637/.3 |2 23 |
| 049 | |a UAMI | ||
| 245 | 0 | 0 | |a Handbook on cheese : |b production, chemistry and sensory properties / |c Henrique Castelli and Luiz du Vale, editors. |
| 264 | 1 | |a New York : |b nova publishers, |c [2013] | |
| 300 | |a 1 online resource. | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 0 | |a Agriculture issues and policies | |
| 490 | 0 | |a Food science and technology | |
| 504 | |a Includes bibliographical references and index. | ||
| 588 | |a Description based on print version record. | ||
| 505 | 0 | |a Technological and chemical characterization of PDO cheeses of Italy / Giuseppe Zeppa -- The presence of biogenic amines in cheese / Marilena Marino [and others] -- The Spanish traditional cheeses: characteristics and scientific knowledge / Sidonia Martinez [and others] -- Techniques to evaluate cleanliness and disinfection in dairies / Conrado Carrascosa [and others] -- Sensorial analysis methodology for goats cheeses made with clotting enzymes: taster training methodology / Maria Fresno, Sergio Álvarez, Heather Briggs -- Safety issues and analytical determination of biogenic amines in cheese / Donatella Restuccia [and others] -- Processed cheese flavor and flavor compounds: a review / Eva Vitova -- Flavour release and sensory perception in cheeses / Elisabeth Guichard [and others] -- Cheese as a source of nutrients and contaminants: dietary and toxicological aspects / Fernando Camara-Martos, Rafael Moreno-Rojas, Fernando Pérez-Rodriguez -- Fortification strategies of cheese as functional foods / Özge Kahraman -- Salt in cheese: health issues, reduction, replacement and release / Ali Sheibani, Vijay Mishra, Lily Stojanovska Mutamed Ayyash -- Cheese ripening and proteolysis / Joana Guerreiro [and others] -- Lipid fraction in cheese: nutritional value and strategies for improvement / Eliana Jerónimo [and others] -- Engineering properties of Mexican Chihuahua cheese / Sergio I. Martinez-Monteagudo, Fabiola Salais-Fierro -- Structure and texture determination of dairy products by using spectroscopic techniques (fluorescence, infrared and NMR) coupled with chemometric tools / Romdhane Karoui [and others] -- Clostridium in late blowing defect of cheese: detection, prevalence, effects and control strategies / Sonia Garde [and others] -- Analysis of fatty acids in cheese by capillary electrophoresis / Patricia Mendonça de Castro Barra [and others] -- Valorisation of whey in small and medium dairy industries: production and incorporation of liquid whey protein concentrates in fresh cheeses and evaluation of the physicochemical and sensorial properties / Marta Henriques, David Gomes, Carlos Pereira -- Conjugated linoleic acid (CLA) in cheese: analysis, composition, and dietary intake / Juliana Côrtes Nunes, Alexandre Guedes Torres -- Assessment of natural levels of substances with preservative effects in dairy products / Marco Iammarino [and others] -- Cheese microstructure: techniques used and effect of chemical composition / Mamdouh El-Bakry -- Multifaceted function of cheese: anticancer effect on human leukemic cell growth in vitro / Shin Yasuda, Keiji Igoshi. | |
| 590 | |a eBooks on EBSCOhost |b EBSCO eBook Subscription Academic Collection - Worldwide | ||
| 650 | 0 | |a Cheese. | |
| 650 | 0 | |a Cheesemaking. | |
| 650 | 2 | |a Cheese | |
| 650 | 6 | |a Fromage. | |
| 650 | 6 | |a Fromage |x Fabrication. | |
| 650 | 7 | |a cheese making. |2 aat | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Agriculture |x General. |2 bisacsh | |
| 650 | 7 | |a Cheese. |2 fast |0 (OCoLC)fst00852728 | |
| 650 | 7 | |a Cheesemaking. |2 fast |0 (OCoLC)fst00852769 | |
| 700 | 1 | |a Castelli, Henrique. | |
| 700 | 1 | |a Du Vale, Luiz. | |
| 776 | 0 | 8 | |i Print version: |t Handbook on cheese |d New York : nova publishers, c2013. |z 9781626189669 (hardcover) |w (DLC) 2013017762 |
| 856 | 4 | 0 | |u https://ebsco.uam.elogim.com/login.aspx?direct=true&scope=site&db=nlebk&AN=633017 |z Texto completo |
| 938 | |a YBP Library Services |b YANK |n 10697658 | ||
| 938 | |a EBSCOhost |b EBSC |n 633017 | ||
| 938 | |a ebrary |b EBRY |n ebr10748026 | ||
| 938 | |a ProQuest Ebook Central |b EBLB |n EBL3023034 | ||
| 994 | |a 92 |b IZTAP | ||