Handbook of cheese in health : : production, nutrition and medical sciences /

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:
Patel, Vinood B.
Preedy, Victor R.
Watson, Ronald R.
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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collection bib_alma
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spelling Handbook of cheese in health : production, nutrition and medical sciences / edited by Victor R. Preedy, Ronald Ross Watson, Vinood B. Patel.
Wageningen, The Netherlands : Wageningen Academic Publishers, 2013.
1 online resource (875 p.)
text txt
computer c
online resource cr
Human health handbooks ; 6
""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""
""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""
""P.S. Cocconcelli, C. Fontana, D. Bassi, S. Gazzola and E. Salvatore""
English
Includes index.
Description based on online resource; title from PDF title page (ebrary, viewed January 4, 2014).
Cheese industry.
Cheese Nutrition.
90-8686-211-X
Patel, Vinood B.
Preedy, Victor R.
Watson, Ronald R. (Ronald Ross)
Human health handbooks ; no. 6.
language English
format eBook
author2 Patel, Vinood B.
Preedy, Victor R.
Watson, Ronald R.
author_facet Patel, Vinood B.
Preedy, Victor R.
Watson, Ronald R.
author2_variant v b p vb vbp
v r p vr vrp
r r w rr rrw
author2_fuller (Ronald Ross)
author2_role TeilnehmendeR
TeilnehmendeR
TeilnehmendeR
author_sort Patel, Vinood B.
title Handbook of cheese in health : production, nutrition and medical sciences /
spellingShingle Handbook of cheese in health : production, nutrition and medical sciences /
Human health handbooks ;
""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""
""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""
""P.S. Cocconcelli, C. Fontana, D. Bassi, S. Gazzola and E. Salvatore""
title_sub production, nutrition and medical sciences /
title_full Handbook of cheese in health : production, nutrition and medical sciences / edited by Victor R. Preedy, Ronald Ross Watson, Vinood B. Patel.
title_fullStr Handbook of cheese in health : production, nutrition and medical sciences / edited by Victor R. Preedy, Ronald Ross Watson, Vinood B. Patel.
title_full_unstemmed Handbook of cheese in health : production, nutrition and medical sciences / edited by Victor R. Preedy, Ronald Ross Watson, Vinood B. Patel.
title_auth Handbook of cheese in health : production, nutrition and medical sciences /
title_new Handbook of cheese in health :
title_sort handbook of cheese in health : production, nutrition and medical sciences /
series Human health handbooks ;
series2 Human health handbooks ;
publisher Wageningen Academic Publishers,
publishDate 2013
physical 1 online resource (875 p.)
contents ""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""
""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""
""P.S. Cocconcelli, C. Fontana, D. Bassi, S. Gazzola and E. Salvatore""
isbn 90-8686-766-9
90-8686-211-X
callnumber-first T - Technology
callnumber-subject TX - Home Economics
callnumber-label TX382
callnumber-sort TX 3382 H36 42013
illustrated Not Illustrated
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hierarchy_parent_title Human health handbooks ; 6
hierarchy_sequence no. 6.
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container_title Human health handbooks ; 6
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