Handbook of cheese chemistry.: Volume 40 /
Gespeichert in:
| Weitere Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Cambridge :
Royal Society of Chemistry,
2023.
|
| Schriftenreihe: | Food chemistry, function and analysis ;
no. 40. |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Beschreibung: | 1 online resource (293 pages). |
| Bibliographie: | Includes bibliographical references and index. |
| ISBN: | 1839169915 9781839169908 1839169907 9781839169915 |
Internformat
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| 245 | 0 | 0 | |a Handbook of cheese chemistry. |n Volume 40 / |c edited by Michael H. Tunick. |
| 264 | 1 | |a Cambridge : |b Royal Society of Chemistry, |c 2023. | |
| 300 | |a 1 online resource (293 pages). | ||
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| 490 | 1 | |a Food chemistry, function and analysis ; |v no. 40 | |
| 588 | 0 | |a Print version record. | |
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a Introduction to Cheese Chemistry; Coagulants and Starter Cultures; Nonstarter Lactic Acid Bacteria in Cheese; Cheese Manufacture; Chemistry of Cheese Ripening; Cheese Ripening: An Overview of Technological Strategies Towards Process Acceleration; Flavour Development in Cheese; Cheese Microstructure; Cheese Rheology and Texture; Artisanal Cheese Chemistry; Production, Consumption, and Nutritive Value of Cheese from Cows and other Mammals; Non-dairy Cheese. | |
| 650 | 0 | |a Cheesemaking. |0 http://id.loc.gov/authorities/subjects/sh99005888 | |
| 650 | 6 | |a Fromage |x Fabrication. | |
| 650 | 7 | |a cheese making. |2 aat | |
| 650 | 7 | |a Cheesemaking |2 fast | |
| 700 | 1 | |a Tunick, Michael, |e editor. |1 https://isni.org/isni/000000011588381X. | |
| 776 | 0 | 8 | |i Print version: |t Handbook of cheese chemistry. Volume 40 |z 9781839163098 |w (OCoLC)1381125404 |
| 830 | 0 | |a Food chemistry, function and analysis ; |v no. 40. |0 http://id.loc.gov/authorities/names/n2017190223 | |
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Datensatz im Suchindex
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| adam_text | |
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| author2 | Tunick, Michael |
| author2_role | edt |
| author2_variant | m t mt |
| author_facet | Tunick, Michael |
| building | Verbundindex |
| bvnumber | localFWS |
| callnumber-first | S - Agriculture |
| callnumber-label | SF271 |
| callnumber-raw | SF271 .H36 2023 |
| callnumber-search | SF271 .H36 2023 |
| callnumber-sort | SF 3271 H36 42023 |
| callnumber-subject | SF - Animal Culture |
| collection | ZDB-4-EBA |
| contents | Introduction to Cheese Chemistry; Coagulants and Starter Cultures; Nonstarter Lactic Acid Bacteria in Cheese; Cheese Manufacture; Chemistry of Cheese Ripening; Cheese Ripening: An Overview of Technological Strategies Towards Process Acceleration; Flavour Development in Cheese; Cheese Microstructure; Cheese Rheology and Texture; Artisanal Cheese Chemistry; Production, Consumption, and Nutritive Value of Cheese from Cows and other Mammals; Non-dairy Cheese. |
| ctrlnum | (OCoLC)1393109937 |
| dewey-full | 637.3 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 637 - Processing dairy and related products |
| dewey-raw | 637.3 |
| dewey-search | 637.3 |
| dewey-sort | 3637.3 |
| dewey-tens | 630 - Agriculture and related technologies |
| discipline | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| format | Electronic eBook |
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| illustrated | Not Illustrated |
| indexdate | 2024-11-27T13:30:43Z |
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| isbn | 1839169915 9781839169908 1839169907 9781839169915 |
| language | English |
| oclc_num | 1393109937 |
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| physical | 1 online resource (293 pages). |
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| publishDate | 2023 |
| publishDateSearch | 2023 |
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| publisher | Royal Society of Chemistry, |
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| series | Food chemistry, function and analysis ; |
| series2 | Food chemistry, function and analysis ; |
| spelling | Handbook of cheese chemistry. Volume 40 / edited by Michael H. Tunick. Cambridge : Royal Society of Chemistry, 2023. 1 online resource (293 pages). text txt rdacontent computer c rdamedia online resource cr rdacarrier Food chemistry, function and analysis ; no. 40 Print version record. Includes bibliographical references and index. Introduction to Cheese Chemistry; Coagulants and Starter Cultures; Nonstarter Lactic Acid Bacteria in Cheese; Cheese Manufacture; Chemistry of Cheese Ripening; Cheese Ripening: An Overview of Technological Strategies Towards Process Acceleration; Flavour Development in Cheese; Cheese Microstructure; Cheese Rheology and Texture; Artisanal Cheese Chemistry; Production, Consumption, and Nutritive Value of Cheese from Cows and other Mammals; Non-dairy Cheese. Cheesemaking. http://id.loc.gov/authorities/subjects/sh99005888 Fromage Fabrication. cheese making. aat Cheesemaking fast Tunick, Michael, editor. https://isni.org/isni/000000011588381X. Print version: Handbook of cheese chemistry. Volume 40 9781839163098 (OCoLC)1381125404 Food chemistry, function and analysis ; no. 40. http://id.loc.gov/authorities/names/n2017190223 FWS01 ZDB-4-EBA FWS_PDA_EBA https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=3656873 Volltext |
| spellingShingle | Handbook of cheese chemistry. Food chemistry, function and analysis ; Introduction to Cheese Chemistry; Coagulants and Starter Cultures; Nonstarter Lactic Acid Bacteria in Cheese; Cheese Manufacture; Chemistry of Cheese Ripening; Cheese Ripening: An Overview of Technological Strategies Towards Process Acceleration; Flavour Development in Cheese; Cheese Microstructure; Cheese Rheology and Texture; Artisanal Cheese Chemistry; Production, Consumption, and Nutritive Value of Cheese from Cows and other Mammals; Non-dairy Cheese. Cheesemaking. http://id.loc.gov/authorities/subjects/sh99005888 Fromage Fabrication. cheese making. aat Cheesemaking fast |
| subject_GND | http://id.loc.gov/authorities/subjects/sh99005888 |
| title | Handbook of cheese chemistry. |
| title_auth | Handbook of cheese chemistry. |
| title_exact_search | Handbook of cheese chemistry. |
| title_full | Handbook of cheese chemistry. Volume 40 / edited by Michael H. Tunick. |
| title_fullStr | Handbook of cheese chemistry. Volume 40 / edited by Michael H. Tunick. |
| title_full_unstemmed | Handbook of cheese chemistry. Volume 40 / edited by Michael H. Tunick. |
| title_short | Handbook of cheese chemistry. |
| title_sort | handbook of cheese chemistry |
| topic | Cheesemaking. http://id.loc.gov/authorities/subjects/sh99005888 Fromage Fabrication. cheese making. aat Cheesemaking fast |
| topic_facet | Cheesemaking. Fromage Fabrication. cheese making. Cheesemaking |
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