標(biāo)題: Titlebook: Cheese: Chemistry, Physics and Microbiology; Volume 2 Major Chees P. F. Fox Book 1993Latest edition Springer Science+Business Media Dordrec [打印本頁] 作者: CLAST 時間: 2025-3-21 19:31
書目名稱Cheese: Chemistry, Physics and Microbiology影響因子(影響力)
書目名稱Cheese: Chemistry, Physics and Microbiology影響因子(影響力)學(xué)科排名
書目名稱Cheese: Chemistry, Physics and Microbiology網(wǎng)絡(luò)公開度
書目名稱Cheese: Chemistry, Physics and Microbiology網(wǎng)絡(luò)公開度學(xué)科排名
書目名稱Cheese: Chemistry, Physics and Microbiology被引頻次
書目名稱Cheese: Chemistry, Physics and Microbiology被引頻次學(xué)科排名
書目名稱Cheese: Chemistry, Physics and Microbiology年度引用
書目名稱Cheese: Chemistry, Physics and Microbiology年度引用學(xué)科排名
書目名稱Cheese: Chemistry, Physics and Microbiology讀者反饋
書目名稱Cheese: Chemistry, Physics and Microbiology讀者反饋學(xué)科排名
作者: CEDE 時間: 2025-3-21 22:48 作者: Harbor 時間: 2025-3-22 02:19 作者: 我不怕犧牲 時間: 2025-3-22 08:35 作者: OTTER 時間: 2025-3-22 11:27 作者: Interdict 時間: 2025-3-22 16:06 作者: Interdict 時間: 2025-3-22 18:02
InfoPath Add-Ins and Task Panes,s were originally manufactured in the Emmen valley in Switzerland, their precursors were mountain cheeses.. Emmentaler is probably the best-known Swiss-type cheese and is frequently referred to simply as ‘Swiss cheese’. Gruyère and Appenzeller are other Swiss cheeses belonging to the Swiss-type group.作者: Pulmonary-Veins 時間: 2025-3-22 21:38
InfoPath Add-Ins and Task Panes,sh Blue are typical examples. The production of surface mould-ripened soft cheeses, such as Camembert, was limited to France for a long time, but in recent years, many countries have developed the production of such cheeses.作者: 大洪水 時間: 2025-3-23 05:21 作者: 創(chuàng)新 時間: 2025-3-23 06:33 作者: 圍巾 時間: 2025-3-23 12:42
Mould-Ripened Cheeses,sh Blue are typical examples. The production of surface mould-ripened soft cheeses, such as Camembert, was limited to France for a long time, but in recent years, many countries have developed the production of such cheeses.作者: 清洗 時間: 2025-3-23 17:25 作者: tinnitus 時間: 2025-3-23 18:51
http://image.papertrans.cn/c/image/224216.jpg作者: inclusive 時間: 2025-3-24 01:28 作者: 確定方向 時間: 2025-3-24 02:47 作者: 歡樂中國 時間: 2025-3-24 08:39 作者: Lacunar-Stroke 時間: 2025-3-24 13:22
InfoPath Add-Ins and Task Panes,s of Spain and Portugal are manufactured from ewes’ milk. These are ‘Queso Manchego’, originally made by shepherds in the central plain of La Mancha, and ‘Queijo Serra’, produced in farmhouses in the Serra da Estrela mountains by curdling milk with extracts from thistle (‘cardo’) flowers.作者: 緯度 時間: 2025-3-24 18:23
InfoPath Add-Ins and Task Panes,ast relative to its size, its cheese industry is of the highest order. It is in many respects unique, with a history of more than 2500 years. To cite Reinhold. ‘Like Italian art, architecture, music and literature, Italian cheese is a product of an ancient culture. Cheese graced the banquet tables o作者: 聯(lián)想記憶 時間: 2025-3-24 22:06 作者: 保守 時間: 2025-3-25 01:17 作者: 天空 時間: 2025-3-25 06:39 作者: neolith 時間: 2025-3-25 07:30 作者: CUR 時間: 2025-3-25 13:04 作者: mucous-membrane 時間: 2025-3-25 17:59
https://doi.org/10.1007/978-1-4302-1963-7ese by the beastly Cyclops, Polyphemos, perhaps the oldest recorded cheesemaker in the world. The Cyclops, who enjoyed mythical strength from the milk and cheese of ewes and goats, is a bucolic symbol, which exists even now in some Mediterranean countries. Ipocrates (460–356 BC) also mentioned the p作者: 富足女人 時間: 2025-3-25 23:02 作者: 滔滔不絕地講 時間: 2025-3-26 00:34
Springer Science+Business Media Dordrecht 1993作者: 有限 時間: 2025-3-26 04:32
InfoPath Add-Ins and Task Panes,One of the most significant periods in cheese production is the curing (ripening) process; only a properly conducted ripening process, specific for a given type of cheese, ensures the production of a high quality product.作者: 有權(quán)威 時間: 2025-3-26 11:27 作者: Nonconformist 時間: 2025-3-26 13:12
Mixing and Mingling with the CLR,Mozzarella is a prominent member of the pasta filata, or stretched curd, cheeses that originated in Italy. Pasta filata cheeses are distinguished by a unique plasticizing and kneading treatment of the fresh curd in hot water, which imparts to the finished cheese its characteristic fibrous structure and melting and stretching properties.作者: Individual 時間: 2025-3-26 17:49
Mixing and Mingling with the CLR,Processed cheese is produced by blending shredded natural cheeses of different types and degrees of maturity with emulsifying agents, and by heating the blend under a partial vacuum with constant agitation until a homogeneous mass is obtained. In addition to natural cheeses, other dairy and non-dairy ingredients may be included in the blend.作者: FIG 時間: 2025-3-26 21:59 作者: Bone-Scan 時間: 2025-3-27 01:15
Domiati and Feta Type Cheeses,Manufacture of pickled cheeses in Egypt has been dated to the First Dynasty (3200 BC). Earthenware cheese pots were found in the tomb of ‘Hor Aha’ at Saqqara.. 作者: 暴露他抗議 時間: 2025-3-27 06:03
Mozzarella and Pizza Cheese,Mozzarella is a prominent member of the pasta filata, or stretched curd, cheeses that originated in Italy. Pasta filata cheeses are distinguished by a unique plasticizing and kneading treatment of the fresh curd in hot water, which imparts to the finished cheese its characteristic fibrous structure and melting and stretching properties.作者: 過份 時間: 2025-3-27 11:57
Processed Cheese Products,Processed cheese is produced by blending shredded natural cheeses of different types and degrees of maturity with emulsifying agents, and by heating the blend under a partial vacuum with constant agitation until a homogeneous mass is obtained. In addition to natural cheeses, other dairy and non-dairy ingredients may be included in the blend.作者: 性冷淡 時間: 2025-3-27 16:25 作者: Androgen 時間: 2025-3-27 21:37 作者: Hippocampus 時間: 2025-3-27 22:37
https://doi.org/10.1007/978-1-4302-0334-6in 1989 is shown in Table I. Over the past 8 years, production has increased at an average annual rate of 2·67%. Farmhouse cheese products are not included in these data. Export and import of cheese are very limited.作者: agnostic 時間: 2025-3-28 06:07 作者: 率直 時間: 2025-3-28 06:53
Iberian Cheeses,s of Spain and Portugal are manufactured from ewes’ milk. These are ‘Queso Manchego’, originally made by shepherds in the central plain of La Mancha, and ‘Queijo Serra’, produced in farmhouses in the Serra da Estrela mountains by curdling milk with extracts from thistle (‘cardo’) flowers.作者: 偽造者 時間: 2025-3-28 10:50
North European Varieties of Cheese, Denmark. However, reports exist from the 17th and 18th centuries on considerable variations in the quality of cheese produced in different regions of Scandinavia.. Cheese was produced primarily from cultured milk, but renneted milk was also used.作者: UTTER 時間: 2025-3-28 18:30 作者: Conjuction 時間: 2025-3-28 20:56
,Cheeses From Ewes’ and Goats’ Milk,ese by the beastly Cyclops, Polyphemos, perhaps the oldest recorded cheesemaker in the world. The Cyclops, who enjoyed mythical strength from the milk and cheese of ewes and goats, is a bucolic symbol, which exists even now in some Mediterranean countries. Ipocrates (460–356 BC) also mentioned the production of cheese from goats’ milk.作者: 制造 時間: 2025-3-29 00:00 作者: Mosaic 時間: 2025-3-29 06:18
eep‘s and goats‘ milk in Volume 2. These new chapters were included mainly to fill perceived deficiencies in the first edition. The book provides an in-depth coverage of the principal scientific and techno- logical aspects of cheese. While it is intended primarily for lecturers, senior students and researcher978-1-4615-2648-3作者: 獨特性 時間: 2025-3-29 09:20 作者: Analogy 時間: 2025-3-29 11:34
Some Non-European Cheese Varieties, information is available on most of them; some are produced by rennet coagulation, others by acid precipitation so that the general principles of coagulation, described previously, apply. In many cases, defined starters are not used so that acid production, by indigenous microflora or by addition o作者: encomiast 時間: 2025-3-29 17:22
https://doi.org/10.1007/978-1-4302-0334-6Ka?kaval Preslav, Ka?kaval Vito?a (Bulgaria), Ka?kavalj (Yugoslavia), Ka?kaval, Ka?ekavalo (former USSR), Tνpoζ .α.?λ.ν (Greece), Ko?er (Turkey, Albania) and Cascaval Dobrogen (Romania).. It is also given different names according to the production district, e.g. Pirdop in Bulgaria, Epir in Greece, 作者: Malaise 時間: 2025-3-29 22:14
Mixing and Mingling with the CLR, information is available on most of them; some are produced by rennet coagulation, others by acid precipitation so that the general principles of coagulation, described previously, apply. In many cases, defined starters are not used so that acid production, by indigenous microflora or by addition o作者: kidney 時間: 2025-3-29 23:56 作者: MELD 時間: 2025-3-30 06:30
Swiss-Type Varieties,egular eyes which vary in size from medium to large (Fig. 1). The body and texture correspond to those of hard or semi-hard cheeses. Swiss-type cheeses were originally manufactured in the Emmen valley in Switzerland, their precursors were mountain cheeses.. Emmentaler is probably the best-known Swis作者: 使閉塞 時間: 2025-3-30 08:35 作者: 單色 時間: 2025-3-30 15:19
Iberian Cheeses,s of Spain and Portugal are manufactured from ewes’ milk. These are ‘Queso Manchego’, originally made by shepherds in the central plain of La Mancha, and ‘Queijo Serra’, produced in farmhouses in the Serra da Estrela mountains by curdling milk with extracts from thistle (‘cardo’) flowers.作者: 一大群 時間: 2025-3-30 18:27
Italian Cheese,ast relative to its size, its cheese industry is of the highest order. It is in many respects unique, with a history of more than 2500 years. To cite Reinhold. ‘Like Italian art, architecture, music and literature, Italian cheese is a product of an ancient culture. Cheese graced the banquet tables o作者: 無畏 時間: 2025-3-31 00:05 作者: glowing 時間: 2025-3-31 03:22
Ripened Cheese Varieties Native to the Balkan Countries,a by nomadic tribes from the East. Nowadays, it is produced in an area stretching from the former southern USSR (Crimea, South Ukraine, the Caucasus) and Turkey, through Greece, Bulgaria, Romania, Yugoslavia, Albania and Hungary to Italy, Algeria, Tunisia, Egypt and Morocco. Although there are many 作者: ANT 時間: 2025-3-31 07:59
Cheeses of the former USSR,in 1989 is shown in Table I. Over the past 8 years, production has increased at an average annual rate of 2·67%. Farmhouse cheese products are not included in these data. Export and import of cheese are very limited.作者: 癡呆 時間: 2025-3-31 13:11
Fresh Acid-Curd Cheese Varieties,t, and which are ready for consumption once the manufacturing operations are complete (Fig. 1). They differ from rennet-curd cheese varieties (e.g. Camembert, Cheddar, Emmental), where coagulation is induced by the action of rennet at pH values of 6·4–6·6, in that coagulation occurs close to the iso作者: 護航艦 時間: 2025-3-31 15:27
Some Non-European Cheese Varieties,rs. With the exception of Domiati, all these cheese varieties are of European origin; indeed Domiati has its close counterparts in south-eastern Europe. Although not all European cheese varieties belong to one of the above families, most are generally similar to one of the principal varieties. As in作者: Expurgate 時間: 2025-3-31 18:57
,Cheeses From Ewes’ and Goats’ Milk,ese by the beastly Cyclops, Polyphemos, perhaps the oldest recorded cheesemaker in the world. The Cyclops, who enjoyed mythical strength from the milk and cheese of ewes and goats, is a bucolic symbol, which exists even now in some Mediterranean countries. Ipocrates (460–356 BC) also mentioned the p作者: alliance 時間: 2025-3-31 22:47
