Feta and related cheeses /

This book provides a detailed guide to white brined cheeses: raw materials, processes, manufacture, equipment and packaging, chemistry, microbiology and sensory specifications. It includes comprehensive coverage of the production, maturation and distribution of cheeses such as Feta, Domiati and Hall...

Descripción completa

Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Robinson, R. K. (Richard Kenneth), Tamime, A. Y.
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Cambridge, England : Woodhead Pub., 1996.
Colección:Ellis Horwood series in food science and technology.
Temas:
Feta cheese.
Brined cheeses.
F�eta.
Fromages saumur�es.
TECHNOLOGY & ENGINEERING > Agriculture > General.
Brined cheeses
Feta cheese
Acceso en línea:Texto completo
Descripción
Sumario:This book provides a detailed guide to white brined cheeses: raw materials, processes, manufacture, equipment and packaging, chemistry, microbiology and sensory specifications. It includes comprehensive coverage of the production, maturation and distribution of cheeses such as Feta, Domiati and Halloumi as well as many more local varieties.
Descripción Física:1 online resource (258 pages : illustrations
Bibliografía:Includes bibliographical references and index.
ISBN:9781845698225
1845698223

Ejemplares similares