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wyszukanych pozycji: 7
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Handbook of Cheese Chemistry
ISBN: 9781839163098 / Angielski Termin realizacji zamówienia: ok. 22 dni roboczych. Edited and authored by world experts, this book covers the newest areas of research into cheese manufacture and engineering, as well as the latest developments concerning properties and structure.
Edited and authored by world experts, this book covers the newest areas of research into cheese manufacture and engineering, as well as the latest dev...
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cena:
829,49 zł |
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Science of Cheese C
ISBN: 9780199922307 / Angielski / Twarda / 2013 / 304 str. Termin realizacji zamówienia: ok. 30 dni roboczych. In an engaging tour of the science and history of cheese, Michael Tunick explores the art of cheese making, the science that lies underneath the deliciousness, and the history behind how humanity came up with one of its most varied and versatile of foods. Dr. Tunick spends his everyday deep within the halls of the science of cheese, as a researcher who creates new dairy products, primarily, cheeses. He takes us from the very beginning, some 8000 years ago in the Fertile Crescent, and shows us the accidental discovery of cheese when milk separated into curds and whey. This stroke of luck...
In an engaging tour of the science and history of cheese, Michael Tunick explores the art of cheese making, the science that lies underneath the delic...
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cena:
218,77 zł |
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Chemistry of Structure - Function Relationships in Cheese
ISBN: 9780306449826 / Angielski / Twarda / 1995 / 397 str. Termin realizacji zamówienia: ok. 13-18 dni roboczych. Proceedings of an American Chemical Society Symposium held in Chicago, August 1993. Contributors evaluate the current status of cheesemaking and highlight the information that will be essential for new developments. The papers are arranged within sections devoted to physical chemistry of cheese text
Proceedings of an American Chemical Society Symposium held in Chicago, August 1993. Contributors evaluate the current status of cheesemaking and highl...
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cena:
539,63 zł |
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New Techniques in the Analysis of Foods
ISBN: 9780306460357 / Angielski / Twarda / 1999 / 214 str. Termin realizacji zamówienia: ok. 20 dni roboczych. The contributions in this volume were first presented at a symposium organized by the editors and held at the 214th National Meeting of the American Chemical Society in Las Vegas in September, 1997. The symposium was sponsored by the ACS Division of Agricultural and Food Chemistry and covered recent developments of interest in food analysis. Many changes have occurred since the standard textbooks on food analysis were published: E. coli 0 157: H7 has leaped into prominence, requiring new and rapid methods of detection; MALDI-MS was developed and used in food analysis for the first time; elec...
The contributions in this volume were first presented at a symposium organized by the editors and held at the 214th National Meeting of the American C...
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cena:
543,49 zł |
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New Techniques in the Analysis of Foods
ISBN: 9781441933072 / Angielski / Miękka / 2010 / 214 str. Termin realizacji zamówienia: ok. 20 dni roboczych. The contributions in this volume were first presented at a symposium organized by the editors and held at the 214th National Meeting of the American Chemical Society in Las Vegas in September, 1997. The symposium was sponsored by the ACS Division of Agricultural and Food Chemistry and covered recent developments of interest in food analysis. Many changes have occurred since the standard textbooks on food analysis were published: E. coli 0 157: H7 has leaped into prominence, requiring new and rapid methods of detection; MALDI-MS was developed and used in food analysis for the first time; elec...
The contributions in this volume were first presented at a symposium organized by the editors and held at the 214th National Meeting of the American C...
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cena:
543,49 zł |
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The Science and Craft of Artisanal Food
ISBN: 9780190936587 / Angielski Termin realizacji zamówienia: ok. 30 dni roboczych. You are what you eat, and today's consumers care about the origins of their food. Artisanal food embodies those concerns, tailoring processes to raw materials to achieve the artisan's vision of the perfect product. The Science and Craft of Artisanal Food describes the science behind small and large-scale production of food, distinguishing artisanal production from normal commercial practice. Each chapter is written in a collaboration between scientists and artisans, comparing the production methods used to create beer, wine, chocolate, coffee, cheese, honey, olive oil, and fruits and...
You are what you eat, and today's consumers care about the origins of their food. Artisanal food embodies those concerns, tailoring processes to raw m...
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cena:
154,52 zł |
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Chemistry of Structure-Function Relationships in Cheese
ISBN: 9781461357827 / Angielski / Miękka / 2012 / 397 str. Termin realizacji zamówienia: ok. 20 dni roboczych. Although the art of making cheese can be traced to prehistoric times, it has continued to evolve as modern civilization progressed. The advent of new technologies and instrumentation has brought exponential growth in the understanding of cheese components and their function. Even more recently, the evolution of cheesemaking has accelerated, driven by economic factors such as the establishment of the European Economic Community, the changing diet of developed countries, and the environmental and economic concerns associated with whey disposal. Molecular biology has revolutionized the...
Although the art of making cheese can be traced to prehistoric times, it has continued to evolve as modern civilization progressed. The advent of new ...
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cena:
194,08 zł |
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