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| LEADER |
00000cam a22000002a 4500 |
| 001 |
ocn150372567 |
| 003 |
OCoLC |
| 005 |
20141204200516.0 |
| 008 |
080131s2007 flua b 001 0 eng d |
| 035 |
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|a (Sirsi) i9781420043945
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| 040 |
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|a BTCTA
|c BTCTA
|d UV#
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| 020 |
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|a 9781420043945 (CRC Press)
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| 020 |
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|a 1420043943 (CRC Press)
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| 020 |
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|a 9781845690601 (Woodhead Pub.)
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| 020 |
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|a 1845690605 (Woodhead Pub.)
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| 050 |
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4 |
|a SF271
|b C53
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| 082 |
0 |
4 |
|a 637.3
|2 22
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| 245 |
0 |
0 |
|a Cheese problems solved /
|c edited by P.L.H. McSweeney.
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| 260 |
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|a Boca Raton :
|b CRC Press ;
|a Cambridge, England :
|b Woodhead Pub.,
|c 2007.
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| 300 |
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|a xxi, 402 p. :
|b il. ;
|c 24 cm.
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| 490 |
0 |
0 |
|a Woodhead Publishing in food science, technology and nutrition
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| 504 |
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|a Incluye bibliografías e índice.
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| 505 |
0 |
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|a Milk -- Preparation of cheesemilk -- Ultrafiltration of cheesemilk -- Acidification -- Conversion of milk to curd -- Syneresis -- Salt in cheese -- Cheese yield -- New technologies -- The microbiology of cheese ripening -- Pathogens and food poisoning bacteria -- Nutritional aspects of cheese -- Packaging -- Whey processing -- Analysis of cheese -- Principal families of cheese -- Flavour, texture and flavour defects in hard and semi-hard cheeses -- Grana-type cheeses and Parmesan -- Cheddar cheese -- Dutch-type cheeses -- Swiss cheese -- White-mould cheese -- Blue cheese -- Bacterial surface-ripened cheeses -- Low-moisture Mozzarella cheese (LMMC) -- Cheeses ripened in brine -- Acid and acid/heat-coagulated cheeses -- Cheese as a food ingredient -- Processed cheese -- Cheese-like products.
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| 650 |
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4 |
|a Industria del queso.
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| 700 |
1 |
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|a McSweeney, P. L. H.
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| 901 |
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|a Z0
|b UV#
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| 902 |
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|a DGBUV
|
| 596 |
|
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|a 19
|
| 942 |
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|c LIBRO
|
| 999 |
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|c 212981
|d 212981
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