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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...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge, England :
Woodhead Pub.,
1996.
|
| Colección: | Ellis Horwood series in food science and technology.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000 i 4500 | ||
|---|---|---|---|
| 001 | SCIDIR_ocn869281999 | ||
| 003 | OCoLC | ||
| 005 | 20231117044950.0 | ||
| 006 | m o d | ||
| 007 | cr cnu---unuuu | ||
| 008 | 140128s1996 enka ob 001 0 eng d | ||
| 040 | |a N$T |b eng |e rda |e pn |c N$T |d OPELS |d TEFOD |d OCLCF |d TEFOD |d OCLCQ |d S2H |d OCLCO |d OCLCQ |d OCLCO |d COM |d OCLCQ |d OCLCO | ||
| 019 | |a 1311347052 |a 1311351149 | ||
| 020 | |a 9781845698225 |q (electronic bk.) | ||
| 020 | |a 1845698223 |q (electronic bk.) | ||
| 020 | |z 1855732785 | ||
| 020 | |z 9781855732780 | ||
| 035 | |a (OCoLC)869281999 |z (OCoLC)1311347052 |z (OCoLC)1311351149 | ||
| 050 | 4 | |a SF272.F47 |b F46 1996eb | |
| 072 | 7 | |a TEC |x 003000 |2 bisacsh | |
| 082 | 0 | 4 | |a 637.35 |2 22 |
| 245 | 0 | 0 | |a Feta and related cheeses / |c editors, R.K. Robinson, A.Y. Tamime. |
| 264 | 1 | |a Cambridge, England : |b Woodhead Pub., |c 1996. | |
| 300 | |a 1 online resource (258 pages : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Ellis Horwood series in food science and technology | |
| 504 | |a Includes bibliographical references and index. | ||
| 588 | 0 | |a Print version record. | |
| 520 | |a 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. | ||
| 650 | 0 | |a Feta cheese. | |
| 650 | 0 | |a Brined cheeses. | |
| 650 | 6 | |a F�eta. |0 (CaQQLa)201-0221147 | |
| 650 | 6 | |a Fromages saumur�es. |0 (CaQQLa)201-0221145 | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Agriculture |x General. |2 bisacsh | |
| 650 | 7 | |a Brined cheeses |2 fast |0 (OCoLC)fst00839008 | |
| 650 | 7 | |a Feta cheese |2 fast |0 (OCoLC)fst00923355 | |
| 700 | 1 | |a Robinson, R. K. |q (Richard Kenneth) | |
| 700 | 1 | |a Tamime, A. Y. | |
| 776 | 0 | 8 | |i Print version: |t Feta and related cheeses |z 1855732785 |w (OCoLC)37177636 |
| 830 | 0 | |a Ellis Horwood series in food science and technology. | |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9781855732780 |z Texto completo |