500 cheeses : the only cheese compendium you'll ever need /

500 cheeses : the only cheese compendium you'll ever need /

PSZJBL

Bibliografiske detaljer
Hovedforfatter:	523560 Muir, Roberta
Format:
Sprog:	eng
Udgivet:	Singapore : Page One, 2010
Fag:	Cheese

Lignende værker

French cheeses /
af: 199858 Masui, Kazuko, et al.
Udgivet: (2005)

500 tapas : the only tapas compendium you'll ever need /
af: Segura, Maria
Udgivet: (2012)

500 desserts : the only compendium of desserts you'll ever need /
af: 353505 Sweetser, Wendy
Udgivet: (2011)

Cheese : chemistry, physics and microbiology /
af: Fox, Patrick F.
Udgivet: (2004)

Cheese : identification, classification, utilization /
af: 402740 Fischer, John W., et al.
Udgivet: (2011)

500 cupcakes & muffins : the only cupcake compendium you'll ever need /
af: 523548 Connolly, Fergal
Udgivet: (2007)

500 casseroles & stews : the only casserole compendium you'll ever need /
af: 524942 Baugniet, Rebecca
Udgivet: (2009)

Cheese : chemistry, physics and microbiology/
af: Fox, Patrick F.
Udgivet: (1987)

Interrelationships among physical and chemical traits of cheese: Explanatory latent factors and clustering of 37 categories of cheeses
af: Giovanni Bittante, et al.
Udgivet: (2024-04-01)

500 fish & seafood dishes : the only compendium of seafood dishes you'll ever need /
af: 524961 Fertig, Judith M.
Udgivet: (2010)

SIA Cheese
af: Riccardo Nicosia, et al.
Udgivet: (2024-02-01)

SIA Cheese
af: Riccardo Nicosia, et al.
Udgivet: (2024-02-01)

Processed cheese and analogues /
af: Tamime, A. Y.
Udgivet: (2011)

An Overview: Specificities and Novelties of the Cheeses of the Eastern Mediterranean
af: Samir Kalit, et al.
Udgivet: (2024-08-01)

500 slow cooked meals : the only compendium of slow cooked meals you'll ever need /
af: 526330 Beckerman, Carol
Udgivet: (2011)

500 baby & toddler foods : the only compendium of baby and toddler foods you'll ever need /
af: Glock, Beverley
Udgivet: (2011)

Express method for assessing proteolysis in cheese and aromatic addi- tives with cheese flavor
af: D. S. Myagkonosov, et al.
Udgivet: (2021-01-01)

The estimation and differentiation of nisin in processed cheese
af: 8096 British Standards Institution

INVESTIGATION OF THE PROCESS OF MELTING OF COTTAGE CHEESE RAW MATERIAL WHEN MANUFACTURING PROCESSED CHEESES
af: Lupinskaya S.M., et al.
Udgivet: (2017-09-01)

Cows’ and buffalo milk for cooked fresh cheese: preliminary comparison of the cheese-making efficiency and quality of griddled acid/heat-coagulated Paneer and rennet-coagulated Tosella/Schiz
af: Nageshvar Patel, et al.
Udgivet: (2024-12-01)

Proteolysis in the Beyaz (White) Cheese Produced From Various Milk
af: Zübeyde Öner, et al.
Udgivet: (2018-06-01)

The analysis of factors influencing consumers' decisions to purchase and consume cheese
af: Ivanović Velibor, et al.
Udgivet: (2024-01-01)

Microbiological Evaluation of Two Mexican Artisanal Cheeses: Analysis of Foodborne Pathogenic Bacteria in Cotija Cheese and Bola de Ocosingo Cheese by qPCR
af: Cindy Adriana Estrada-Hernández, et al.
Udgivet: (2024-09-01)

500 cake decoration motifs : the only compendium of cake decoration you'll need /
af: 560257 Rawlins, Amanda, et al.
Udgivet: (2013)

Impact of Commercial Protective Culture on Manouri PDO Cheese
af: Thomas Bintsis, et al.
Udgivet: (2025-01-01)

A Starch-Milk Paste Enables the Incorporation of Ripened Cheese in Novel Fresh Cheese
af: Elpiniki Palyvou-Gianna, et al.
Udgivet: (2021-01-01)

Influence of different milk-clotting enzymes on the process of producing soft cheeses
af: D. S. Myagkonosov, et al.
Udgivet: (2021-10-01)

Influence of different milk-clotting enzymes on the process of producing semihard cheeses
af: D. S. Myagkonosov, et al.
Udgivet: (2023-04-01)

The Evaluation of Fresh Cheese with Basil Addition
af: Adriana Pavelková, et al.
Udgivet: (2023-09-01)

500 jams & preserves : the only compedium of jams & preserves you'll ever need /
af: McKenna, Clippy
Udgivet: (2013)

Characterization of the Detailed Fatty Acid Profiles of a Large Number of Types of Cheese from the Mountains and Plains
af: Giovanni Bittante, et al.
Udgivet: (2024-12-01)

Nitrites Variation in Cheese depending on their Concentration in Milk
af: Cornelia Vintilă, et al.
Udgivet: (2023-10-01)

The properties of kashar cheese produced with added rennet casein
af: Abdullah Badem, et al.

Effect of microparticulate from whey protein concentrates on the characteristics of fresh cheese
af: Edinson-Eliecer Bejarano-Toro, et al.
Udgivet: (2023-08-01)

A Comprehensive Review on the Biogenic Amines in Cheeses: Their Origin, Chemical Characteristics, Hazard and Reduction Strategies
af: Giuseppe Natrella, et al.
Udgivet: (2024-08-01)

Recommendations for the use of flexible wrapping materials for cheese packaging
af: 8096 British Standards Institution

Cheese Market in Moscow and the Moscow Region: A Regional Analysis
af: Sergei N. Chebotarev, et al.
Udgivet: (2021-06-01)

Description of Ewiss cheese, a new ewe milk cheese processed by Swiss cheese manufacturing techniques: Microbiological, physicochemical, and sensory aspects
af: Giuliana Garofalo, et al.
Udgivet: (2024-09-01)

Distribution of Salts in Milk and Cheese: Critical Methodological Aspects
af: Gaurav Kr Deshwal, et al.
Udgivet: (2024-10-01)

Sheep’s Second Cheese Whey Edible Coatings with Oregano and Clary Sage Essential Oils Used as Sustainable Packaging Material in Cheese
af: Arona Pires, et al.
Udgivet: (2024-02-01)