Artículos relacionados a Cheesemaking Practice

Wilbey, R. Andrew Cheesemaking Practice ISBN 13: 9781461376675

Cheesemaking Practice - Tapa blanda

 
9781461376675: Cheesemaking Practice
Ver todas las copias de esta edición ISBN.
 
 
Book by Wilbey R Andrew Scott JE Robinson Richard K

"Sinopsis" puede pertenecer a otra edición de este libro.

Reseña del editor:
When the late Reg Scott wrote the first edition of this book in 1981, his intention was 'to produce a script generally interesting to those readers requiring more information on cheese'. It was not conceived as a book that covered the most recent developments with respect to lipid or protein chemistry, for example, but rather it was hoped that the text would reveal cheesemaking as a fascinating, and yet technically demanding, branch of dairy science. The fact that the author had some 50 years' experience of cheesemaking gave the book a very special character, in that the 'art' of the traditional cheesemaker emerged as a system that, in reality, had a strong scientific basis. Today, cheesemaking remains a blend of'art and science' for, while much cheese is made in computer-controlled factories relying on strict standard­ ization to handle the large volumes of milk involved, the production oftop quality cheese still relies on the innate skill of the cheesemaker. It was considered appropriate, therefore, that this revised edition ofCheesemaking Practice should include, at one end of the spectrum, details of the latest technology for curd handling and, at the other, simple recipes for the production of farmhouse cheeses. Obviously a student of dairy science will need to consult other texts in order to complete his/her knowledge of the cheesemaking process, but if this revised edition stimulates its readers to delve more deeply, then the task of updating the original manuscript will have been worthwhile.
Reseña del editor:
The widely used previous edition has been brought fully up-to-date by authors with a worldwide reputation for excellence. From the basic descriptions of 'how to' complete each stage of the process, right through to the details of the causes and remediation of faults, this book covers all the areas required by the professional cheesemaker, including raw materials; separation; texturing and draining equipment; molding machinery and presses; and other types of equipment and packaging machinery. This highly practical book is written specifically for those involved with commercial cheesemaking - either directly or as ingredient or equipment suppliers.

"Sobre este título" puede pertenecer a otra edición de este libro.

  • EditorialSpringer
  • Año de publicación2012
  • ISBN 10 146137667X
  • ISBN 13 9781461376675
  • EncuadernaciónTapa blanda
  • Número de páginas472
Comprar nuevo Ver este artículo

Gastos de envío: EUR 19,49
De Alemania a España

Destinos, gastos y plazos de envío

Añadir al carrito

Otras ediciones populares con el mismo título

9780751404173: Cheesemaking Practice (Chapman & Hall Food Science Book)

Edición Destacada

ISBN 10:  ISBN 13:  9780751404173
Editorial: Springer, 1998
Tapa dura

  • 9780853349273: Cheesemaking Practice

    Elsevi..., 1981
    Tapa dura

  • 9780853343929: Cheesemaking Practice

    Elsevi..., 1986
    Tapa dura

Los mejores resultados en AbeBooks

Imagen del vendedor

R. Andrew Wilbey|J.E. Scott|Richard K. Robinson
Publicado por Springer US (2012)
ISBN 10: 146137667X ISBN 13: 9781461376675
Nuevo Tapa blanda Cantidad disponible: > 20
Impresión bajo demanda
Librería:
moluna
(Greven, Alemania)

Descripción Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. When the late Reg Scott wrote the first edition of this book in 1981, his intention was to produce a script generally interesting to those readers requiring more information on cheese . It was not conceived as a book that covered the most recent developmen. Nº de ref. del artículo: 4195793

Más información sobre este vendedor | Contactar al vendedor

Comprar nuevo
EUR 223,97
Convertir moneda

Añadir al carrito

Gastos de envío: EUR 19,49
De Alemania a España
Destinos, gastos y plazos de envío
Imagen del vendedor

Wilbey, R. Andrew", "Scott, J.E.", "Robinson, Richard K."
Publicado por Springer (2012)
ISBN 10: 146137667X ISBN 13: 9781461376675
Nuevo Soft Cover Cantidad disponible: 10
Librería:
booksXpress
(Bayonne, NJ, Estados Unidos de America)

Descripción Soft Cover. Condición: new. Nº de ref. del artículo: 9781461376675

Más información sobre este vendedor | Contactar al vendedor

Comprar nuevo
EUR 269,73
Convertir moneda

Añadir al carrito

Gastos de envío: EUR 6,47
De Estados Unidos de America a España
Destinos, gastos y plazos de envío
Imagen del vendedor

R. Andrew Wilbey
Publicado por Springer US Okt 2012 (2012)
ISBN 10: 146137667X ISBN 13: 9781461376675
Nuevo Taschenbuch Cantidad disponible: 2
Impresión bajo demanda
Librería:
BuchWeltWeit Ludwig Meier e.K.
(Bergisch Gladbach, Alemania)

Descripción Taschenbuch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -When the late Reg Scott wrote the first edition of this book in 1981, his intention was 'to produce a script generally interesting to those readers requiring more information on cheese'. It was not conceived as a book that covered the most recent developments with respect to lipid or protein chemistry, for example, but rather it was hoped that the text would reveal cheesemaking as a fascinating, and yet technically demanding, branch of dairy science. The fact that the author had some 50 years' experience of cheesemaking gave the book a very special character, in that the 'art' of the traditional cheesemaker emerged as a system that, in reality, had a strong scientific basis. Today, cheesemaking remains a blend of'art and science' for, while much cheese is made in computer-controlled factories relying on strict standard ization to handle the large volumes of milk involved, the production oftop quality cheese still relies on the innate skill of the cheesemaker. It was considered appropriate, therefore, that this revised edition ofCheesemaking Practice should include, at one end of the spectrum, details of the latest technology for curd handling and, at the other, simple recipes for the production of farmhouse cheeses. Obviously a student of dairy science will need to consult other texts in order to complete his/her knowledge of the cheesemaking process, but if this revised edition stimulates its readers to delve more deeply, then the task of updating the original manuscript will have been worthwhile. 472 pp. Englisch. Nº de ref. del artículo: 9781461376675

Más información sobre este vendedor | Contactar al vendedor

Comprar nuevo
EUR 267,49
Convertir moneda

Añadir al carrito

Gastos de envío: EUR 11,00
De Alemania a España
Destinos, gastos y plazos de envío
Imagen del vendedor

R. Andrew Wilbey
Publicado por Springer US (2012)
ISBN 10: 146137667X ISBN 13: 9781461376675
Nuevo Taschenbuch Cantidad disponible: 1
Librería:
AHA-BUCH GmbH
(Einbeck, Alemania)

Descripción Taschenbuch. Condición: Neu. Druck auf Anfrage Neuware - Printed after ordering - When the late Reg Scott wrote the first edition of this book in 1981, his intention was 'to produce a script generally interesting to those readers requiring more information on cheese'. It was not conceived as a book that covered the most recent developments with respect to lipid or protein chemistry, for example, but rather it was hoped that the text would reveal cheesemaking as a fascinating, and yet technically demanding, branch of dairy science. The fact that the author had some 50 years' experience of cheesemaking gave the book a very special character, in that the 'art' of the traditional cheesemaker emerged as a system that, in reality, had a strong scientific basis. Today, cheesemaking remains a blend of'art and science' for, while much cheese is made in computer-controlled factories relying on strict standard ization to handle the large volumes of milk involved, the production oftop quality cheese still relies on the innate skill of the cheesemaker. It was considered appropriate, therefore, that this revised edition ofCheesemaking Practice should include, at one end of the spectrum, details of the latest technology for curd handling and, at the other, simple recipes for the production of farmhouse cheeses. Obviously a student of dairy science will need to consult other texts in order to complete his/her knowledge of the cheesemaking process, but if this revised edition stimulates its readers to delve more deeply, then the task of updating the original manuscript will have been worthwhile. Nº de ref. del artículo: 9781461376675

Más información sobre este vendedor | Contactar al vendedor

Comprar nuevo
EUR 270,70
Convertir moneda

Añadir al carrito

Gastos de envío: EUR 11,99
De Alemania a España
Destinos, gastos y plazos de envío
Imagen de archivo

R. Andrew Wilbey
Publicado por Springer (2012)
ISBN 10: 146137667X ISBN 13: 9781461376675
Nuevo Tapa blanda Cantidad disponible: > 20
Impresión bajo demanda
Librería:
Ria Christie Collections
(Uxbridge, Reino Unido)

Descripción Condición: New. PRINT ON DEMAND Book; New; Fast Shipping from the UK. No. book. Nº de ref. del artículo: ria9781461376675_lsuk

Más información sobre este vendedor | Contactar al vendedor

Comprar nuevo
EUR 279,94
Convertir moneda

Añadir al carrito

Gastos de envío: EUR 4,64
De Reino Unido a España
Destinos, gastos y plazos de envío
Imagen de archivo

Wilbey, R. Andrew; Scott, J.E.; Robinson, Richard K.
Publicado por Springer (2012)
ISBN 10: 146137667X ISBN 13: 9781461376675
Nuevo Tapa blanda Cantidad disponible: 20
Librería:
Lucky's Textbooks
(Dallas, TX, Estados Unidos de America)

Descripción Condición: New. Nº de ref. del artículo: ABLIING23Mar2716030034116

Más información sobre este vendedor | Contactar al vendedor

Comprar nuevo
EUR 278,64
Convertir moneda

Añadir al carrito

Gastos de envío: EUR 69,36
De Estados Unidos de America a España
Destinos, gastos y plazos de envío