Muhammad safiullah virk (3 resultados)
- Tapa blanda
Librería: preigu, Osnabrück, Alemaniapreigu
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 43,35
Envío por EUR 70,00Se envía de Alemania a Estados Unidos de AmericaCantidad disponible: 5 disponibles
Taschenbuch. Condición: Neu. Emmental Cheese A Valuable And Nutritious Food | Comparison of Emmental Cheese from Buffalo and Cow Milk for Physical and Biochemical Characteristics | Muhammad Safiullah Virk (u. a.) | Taschenbuch | Englisch | LAP Lambert Academic Publishing | EAN 9783659126697 | Verantwortliche Person für die EU: p…reigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.
- Tapa blanda
- Impresión bajo demanda
Librería: moluna, Greven, Alemaniamoluna
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 41,67
Envío por EUR 48,99Se envía de Alemania a Estados Unidos de AmericaCantidad disponible: Más de 20 disponibles
Kartoniert / Broschiert. Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Safiullah Virk MuhammadMr. Muhammad Safiullah Virk, has obtained his M.Sc.(Hons.) Food Technology degree from National Institute of Food Science and Technology. He is currently…working as Quality Control Officer. Mr. Muhammad Zafarul.
- Tapa blanda
- Impresión bajo demanda
Librería: AHA-BUCH GmbH, Einbeck, AlemaniaAHA-BUCH GmbH
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 49,59
Envío por EUR 60,86Se envía de Alemania a Estados Unidos de AmericaCantidad disponible: 2 disponibles
Taschenbuch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Probably Emmental is the best-known cheese among cheeses, widely manufactured hard cheese from cow milk having round regular eyes due to propionic acid fermentation. The objective of this study was to prepare the said cheese with buffalo… milk which is the second largest milk in production over the world (13%) and ranks first in Pakistan (63%). Buffalo milk is richer in all major components like fat, protein, lactose, minerals and ultimately total solids than that of cow milk, so it was be assumed that cheese made from this milk would be different than usual one made from cow milk. Compositional, physico-chemical, microbiological, rheological and sensorial characteristics of emmental cheese from buffalo milk were studied in comparison with the cheese made from cow milk.
