Doane charles francis (76 resultados)

Condición: New.

Paperback or Softback. Condición: New. The Influence of Lactic Acid on the Quality of Cheese of the Cheddar Type. Book.

Condición: As New. Unread book in perfect condition.

Condición: New.

Condición: New.

PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000.

Condición: New.

Hardback or Cased Book. Condición: New. The Influence of Lactic Acid on the Quality of Cheese of the Cheddar Type. Book.

PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000.

Condición: As New. Unread book in perfect condition.

Condición: New.

Condición: New.

Condición: As New. Unread book in perfect condition.

Condición: New.

Condición: As New. Unread book in perfect condition.

Paperback. Condición: New. Print on Demand. This book delves into the fascinating world of Swiss cheese making, a craft deeply rooted in tradition and empirical methods. The author, a researcher in the early 20th century, examines the challenges faced by American cheesemakers in replicating the quality of their Swiss counterparts. The book explores the importance of understanding the science behind cheesemaking, particularly the role of bacteria in achieving the desired flavor and texture. The author focuses on the potential of *Bacillus bulgaricus* as a key ingredient in cheese starters, highlighting its ability to control undesirable fermentations and produce the distinctive eye formation characteristic of Swiss cheese. Through a series of experiments conducted in both laboratory and commercial settings, the author investigates the impact of starter cultures on the quality of Swiss cheese, revealing the potential to improve the consistency and quality of American cheese production. The book provides a valuable historical insight into the scientific advancements that revolutionized cheesemaking techniques, paving the way for a more controlled and reliable approach to crafting this beloved delicacy. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item.…

Taschenbuch. Condición: Neu. Neuware - In this groundbreaking scientific publication, Charles Francis Doane investigates the impact of lactic acid on cheddar cheese. Doane's findings have had a significant impact on the cheese industry and remain a key reference for cheese manufacturers over a century later.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.This work is in the 'public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.…

Taschenbuch. Condición: Neu. Neuware - Cheese lovers rejoice! This comprehensive guide to cheese varieties is a must-have for anyone who appreciates the many flavors and textures this dairy product has to offer. The authors provide detailed descriptions of dozens of cheese types, along with recommended pairings and tips for preparation. From soft and creamy bries to pungent blues, there's something for everyone in these pages.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.This work is in the 'public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.…

PAP. Condición: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

PAP. Condición: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Buch. Condición: Neu. Neuware - In this groundbreaking scientific publication, Charles Francis Doane investigates the impact of lactic acid on cheddar cheese. Doane's findings have had a significant impact on the cheese industry and remain a key reference for cheese manufacturers over a century later.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.This work is in the 'public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.…

Buch. Condición: Neu. Neuware - Cheese lovers rejoice! This comprehensive guide to cheese varieties is a must-have for anyone who appreciates the many flavors and textures this dairy product has to offer. The authors provide detailed descriptions of dozens of cheese types, along with recommended pairings and tips for preparation. From soft and creamy bries to pungent blues, there's something for everyone in these pages.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.This work is in the 'public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.…

PAP. Condición: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

PAP. Condición: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Condición: New. Print on Demand.

Condición: New. Print on Demand.

Condición: New. Print on Demand pp. 22.

Condición: New. Print on Demand pp. 70.

HRD. Condición: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Condición: New. PRINT ON DEMAND.