The science of cheese / / Michael H. Tunick.
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Place / Publishing House: | New York : : Oxford University Press,, [2014] 2014 |
Year of Publication: | 2014 |
Language: | English |
Online Access: | |
Physical Description: | 1 online resource (302 pages) :; illustrations |
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(MiAaPQ)5001538395 (Au-PeEL)EBL1538395 (CaPaEBR)ebr10792434 (CaONFJC)MIL539449 (OCoLC)862372456 |
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Tunick, Michael. The science of cheese / Michael H. Tunick. New York : Oxford University Press, [2014] 2014 1 online resource (302 pages) : illustrations text rdacontent computer rdamedia online resource rdacarrier Includes bibliographical references and index. In the beginning: milk -- Curds and whey : cheesemaking -- You're not getting older, you're getting better : aging cheese -- Fresh cheese, acids, and safety -- Whey and pickled cheeses, amino and fatty acids, and salt -- Stretched curd cheese, alcohols, and melting -- Surface mold cheese, sulfur compounds, and the senses -- Smear-ripened cheese, esters, and aroma -- Interior mold cheese, ketones, and strains -- Cheddared cheese, aldehydes, and texture -- Stirred curd cheese, lactones, and feed -- Cheese with eyes, furans, hydrocarbons, and food pairing -- Very hard cheese, terpenes, and terroir -- Process cheese and nutrition -- Analysis and flavor comparisons -- Laws, regulations, and appellations -- Do try this at home -- The cheese stands alone. Description based on print version record. Electronic reproduction. Ann Arbor, MI : ProQuest, 2015. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries. Cheesemaking. Electronic books. Print version: Tunick, Michael. cfscience of cheese. New York : Oxford University Press, [2014] xvii, 281 pages 9780199922307 (DLC) 2013010729 ProQuest (Firm) https://ebookcentral.proquest.com/lib/oeawat/detail.action?docID=1538395 Click to View |
language |
English |
format |
eBook |
author |
Tunick, Michael. |
spellingShingle |
Tunick, Michael. The science of cheese / In the beginning: milk -- Curds and whey : cheesemaking -- You're not getting older, you're getting better : aging cheese -- Fresh cheese, acids, and safety -- Whey and pickled cheeses, amino and fatty acids, and salt -- Stretched curd cheese, alcohols, and melting -- Surface mold cheese, sulfur compounds, and the senses -- Smear-ripened cheese, esters, and aroma -- Interior mold cheese, ketones, and strains -- Cheddared cheese, aldehydes, and texture -- Stirred curd cheese, lactones, and feed -- Cheese with eyes, furans, hydrocarbons, and food pairing -- Very hard cheese, terpenes, and terroir -- Process cheese and nutrition -- Analysis and flavor comparisons -- Laws, regulations, and appellations -- Do try this at home -- The cheese stands alone. |
author_facet |
Tunick, Michael. |
author_variant |
m t mt |
author_sort |
Tunick, Michael. |
title |
The science of cheese / |
title_full |
The science of cheese / Michael H. Tunick. |
title_fullStr |
The science of cheese / Michael H. Tunick. |
title_full_unstemmed |
The science of cheese / Michael H. Tunick. |
title_auth |
The science of cheese / |
title_new |
The science of cheese / |
title_sort |
the science of cheese / |
publisher |
Oxford University Press, |
publishDate |
2014 |
physical |
1 online resource (302 pages) : illustrations |
contents |
In the beginning: milk -- Curds and whey : cheesemaking -- You're not getting older, you're getting better : aging cheese -- Fresh cheese, acids, and safety -- Whey and pickled cheeses, amino and fatty acids, and salt -- Stretched curd cheese, alcohols, and melting -- Surface mold cheese, sulfur compounds, and the senses -- Smear-ripened cheese, esters, and aroma -- Interior mold cheese, ketones, and strains -- Cheddared cheese, aldehydes, and texture -- Stirred curd cheese, lactones, and feed -- Cheese with eyes, furans, hydrocarbons, and food pairing -- Very hard cheese, terpenes, and terroir -- Process cheese and nutrition -- Analysis and flavor comparisons -- Laws, regulations, and appellations -- Do try this at home -- The cheese stands alone. |
isbn |
9780199922314 9780199922307 |
callnumber-first |
S - Agriculture |
callnumber-subject |
SF - Animal Culture |
callnumber-label |
SF271 |
callnumber-sort |
SF 3271 T86 42014 |
genre |
Electronic books. |
genre_facet |
Electronic books. |
url |
https://ebookcentral.proquest.com/lib/oeawat/detail.action?docID=1538395 |
illustrated |
Illustrated |
dewey-hundreds |
600 - Technology |
dewey-tens |
630 - Agriculture |
dewey-ones |
637 - Processing dairy & related products |
dewey-full |
637/.3 |
dewey-sort |
3637 13 |
dewey-raw |
637/.3 |
dewey-search |
637/.3 |
oclc_num |
862372456 |
work_keys_str_mv |
AT tunickmichael thescienceofcheese AT tunickmichael scienceofcheese |
status_str |
n |
ids_txt_mv |
(MiAaPQ)5001538395 (Au-PeEL)EBL1538395 (CaPaEBR)ebr10792434 (CaONFJC)MIL539449 (OCoLC)862372456 |
is_hierarchy_title |
The science of cheese / |
_version_ |
1792330762978066432 |
fullrecord |
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