Handbook of cheese in health : : production, nutrition and medical sciences / / edited by Victor R. Preedy, Ronald Ross Watson, Vinood B. Patel.
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| Superior document: | Human health handbooks ; 6 |
|---|---|
| TeilnehmendeR: | |
| Place / Publishing House: | Wageningen, The Netherlands : : Wageningen Academic Publishers,, 2013. |
| Year of Publication: | 2013 |
| Language: | English |
| Series: | Human health handbooks ;
no. 6. |
| Physical Description: | 1 online resource (875 p.) |
| Notes: | Includes index. |
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| 245 | 0 | 0 | |a Handbook of cheese in health : |b production, nutrition and medical sciences / |c edited by Victor R. Preedy, Ronald Ross Watson, Vinood B. Patel. |
| 264 | 1 | |a Wageningen, The Netherlands : |b Wageningen Academic Publishers, |c 2013. | |
| 300 | |a 1 online resource (875 p.) | ||
| 336 | |a text |b txt | ||
| 337 | |a computer |b c | ||
| 338 | |a online resource |b cr | ||
| 490 | 1 | |a Human health handbooks ; |v 6 | |
| 505 | 0 | |a ""Table of contents""; ""Cheese in context of diet and nutrition""; ""1. Cheese in the context of diet and nutrition""; ""A.L. McCarthy, T.P. O�Connor and N.M. O�Brien""; ""2. The consumption of cheese in relation to dairy foods: a USA perspective""; ""C. Davis, D. Blayney and J. Guthrie""; ""3. Sensory characteristics of cheese""; ""E. Jerónimo1,2 and F.X. Malcata1,2,3""; ""Cheese making and processing""; ""4. The principals of cheese making: an overview""; ""A.C. Freitas1,2, D. Rodrigues2, A.C. Duarte2 and A.M. Gomes3""; ""5. Small ruminants feeding and effect on cheese composition"" | |
| 505 | 8 | |a ""10. Safety issues in the production of cheeses from raw milk and natural starters""""M. Maifreni, I. Bartolomeoli, F. Frigo and M. Marino""; ""11. Bio-protective solutions in cheese manufacture""; ""P. Chanos, H.U. Morgenstern and A.C. Dalgas""; ""Cheese types""; ""12. White cheese""; ""O. Gursoy1, H. Kesenkas2 and Y. Yilmaz1""; ""13. Manchego cheese""; ""S. Seseña1, J.M. Poveda2, L. Cabezas3 and M.Ll. Palop1""; ""14. Pecorino Crotonese cheese: a source of microbial biodiversity with potential probiotic features""; ""C.L. Randazzo, I. Pitino and C. Caggia""; ""15. Gouda-type cheeses"" | |
| 505 | 8 | |a ""P.S. Cocconcelli, C. Fontana, D. Bassi, S. Gazzola and E. Salvatore"" | |
| 546 | |a English | ||
| 500 | |a Includes index. | ||
| 588 | |a Description based on online resource; title from PDF title page (ebrary, viewed January 4, 2014). | ||
| 650 | 0 | |a Cheese industry. | |
| 650 | 0 | |a Cheese |x Nutrition. | |
| 776 | |z 90-8686-211-X | ||
| 700 | 1 | |a Patel, Vinood B. | |
| 700 | 1 | |a Preedy, Victor R. | |
| 700 | 1 | |a Watson, Ronald R. |q (Ronald Ross) | |
| 830 | 0 | |a Human health handbooks ; |v no. 6. | |
| 906 | |a BOOK | ||
| ADM | |b 2023-08-22 02:10:38 Europe/Vienna |f System |c marc21 |a 2013-12-28 21:47:20 Europe/Vienna |g false | ||
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