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Izabela Steinka - Böcker

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  1. Chemical Profiles of Industrial Cows Milk Curds

    av Caterina Barone, Marcella Barbera, Michele Barone, Salvatore Parisi, Izabela Steinka

    Häftad, Engelska, 2016-12-30
    760
    Köp
    Skickas från oss inom 7-10 vardagar.
    Chemical Profiles of Industrial Cows Milk Curds

    This Brief explores the chemistry and production technology of a cheese precursor: the cows milk curd. It explains how different coagulation and treatment methods can be used to obtain various types of cheeses. Parameters such as the type of used ...

    Läs mer »

  2. Chemical Profiles of Industrial Cow's Milk Curds E-bok

    av Caterina Barone, Marcella Barbera, Michele Barone, Salvatore Parisi, Izabela Steinka

    E-bok (LCP), Engelska, 2016-12-20
    746
    Ladda ned
    Läs i Bokus Reader för iOS och Android.
    Chemical Profiles of Industrial Cow's Milk Curds

    This Brief explores the chemistry and production technology of a cheese precursor: the cow's milk curd. It explains how different coagulation and treatment methods can be used to obtain various types of cheeses. Parameters such as the type of used...

    Läs mer »

  3. The Chemistry of Frozen Vegetables

    av Izabela Steinka, Caterina Barone, Salvatore Parisi, Marina Micali

    Häftad, Engelska, 2017-04-07
    783
    Köp
    Skickas från oss inom 7-10 vardagar.
    The Chemistry of Frozen Vegetables

    This Brief presents a chemical perspective on frozen vegetables, also known as ready-to-use foods. It elucidates the chemical properties and modifications of vegetables from harvest and treatment to the end of their long shelf-life. Particular att...

    Läs mer »

  4. Chemistry of Frozen Vegetables E-bok

    av Izabela Steinka, Caterina Barone, Salvatore Parisi, Marina Micali

    E-bok (LCP), Engelska, 2017-03-30
    768
    Ladda ned
    Läs i Bokus Reader för iOS och Android.
    Chemistry of Frozen Vegetables

    This Brief presents a chemical perspective on frozen vegetables, also known as "e;ready-to-use"e; foods. It elucidates the chemical properties and modifications of vegetables from harvest and treatment to the end of their long shelf-life. ...

    Läs mer »