Izabela Steinka – författare

Visar alla böcker från författaren Izabela Steinka. Handla med fri frakt och snabb leverans.

7 produkter

1. 

   Lactic Acid Cheese Safety

   Av Izabela Steinka

   Häftad, 2008

   682 kr

   Lägg i varukorg

   This book discusses numerous problems occurring in relation to microbiological quality of lactic acid cheese. Lactic acid cheese constitutes the source of various nutritive substances, which results in a possibility of allochthonous micro-flora to grow despite the presence of starter micro-flora. …

2. 

   Food Packaging Hygiene

   Av Caterina Barone, Luciana Bolzoni m. fl.

   Häftad, 2015

   679 kr

   Lägg i varukorg

   This Brief is concerned with the connection between food packaging and the chemical composition of packaging materials. In terms of the food packaging hygiene, the influence of the containers on the contained foods is discussed. The book explores new and emerging risks related to food packaging …

3. 

   Food Packaging Hygiene

   Av Izabela Steinka, Salvatore Parisi m. fl.

   E-bok, 2015

   923 kr

   Lägg i varukorg

   This Brief is concerned with the connection between food packaging and the chemical composition of packaging materials. In terms of the food packaging hygiene, the influence of the containers on the contained foods is discussed. The book explores new and emerging risks related to food packaging …

4. 

   Chemical Profiles of Industrial Cow’s Milk Curds

   Av Caterina Barone, Marcella Barbera m. fl.

   Häftad, 2016

   551 kr

   Lägg i varukorg

   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 milk, the coagulation method, pH value, color, and …

5. 

   Chemical Profiles of Industrial Cow's Milk Curds

   Av Izabela Steinka, Salvatore Parisi m. fl.

   E-bok, 2016

   739 kr

   Lägg i varukorg

   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 milk, the coagulation method, pH value, color, and …

6. 

   Chemistry of Frozen Vegetables

   Av Izabela Steinka, Caterina Barone m. fl.

   Häftad, 2017

   567 kr

   Lägg i varukorg

   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 attention is given to the microbiological …

7. 

   Chemistry of Frozen Vegetables

   Av Marina Micali, Salvatore Parisi m. fl.

   E-bok, 2017

   755 kr

   Lägg i varukorg

   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 attention is given to the microbiological …