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Source: Wikipedia (Herausgeber)

Italian cheeses (Kartoniert / Broschiert / Paperback)

Books LLC, Reference Series

104 S. - Sprache: Englisch - 249x189x10 mm Paperback

ISBN: 1155709292 EAN: 9781155709291

Source: Wikipedia. Pages: 101. Chapters: Asiago cheese, Auricchio, Bel Paese (cheese), Bitto, Bocconcini, Bra (cheese), Brös, Buffalo mozzarella, Burrata, Caciotta, Cacio figurato, Canestrato, Caprino (cheese), Casciotta d'Urbino, Casizolu, Caso peruto, Castelrosso (cheese), Crucolo, Dolcelatte, Fontina, Formaggio di Fossa, Galbanino, Gorgonzola (cheese), Grana (cheese), Grana Padano, List of Italian cheeses, List of Italian PDO cheeses, Mascarpone, Montasio, Monte Veronese, Morlacco, Paddraccio, Pallone di Gravina, Parmigiano-Reggiano, Pasta filata, Pecorino, Pecorino Romano, Pecorino Siciliano, Pecorino Toscano, Piave (cheese), Provolone, Raschera, Ricotta, Robiola, Romano cheese, Rosa Camuna, Scamorza, Sottocenere al tartufo, Stracchino, Stracciatella di Bufala, Taleggio (cheese), Toma cheese, Valle d'Aosta Fromadzo, Valtellina Casera. Excerpt: 346 article summaries including: Potenzialità di sviluppo sui mercati esteri dei formaggi duri: il caso Grana Padano e Parmigiano Reggiano . ESTIMATING MARKET POWER BY RETAILERS IN THE ITALIAN PARMIGIANO REGGIANO AND GRANA PADANO CHEESE MARKET . Pyroglutamyl-γ3-casein as marker of proteolysis and ripening period of Grana Padano and Parmigiano Reggiano cheeses . Designation of Origin between Market and Regulation: the Case of Pecorino Romano Cheese . Microbiological and physicochemical properties of Pecorino Romano cheese produced using a selected starter culture . Parmigiano Reggiano cheese and bone health . Interprofession and typical products: the case of Parmigiano Reggiano cheese . Presence of biogenic amines in the Formaggio di Fossa produced in the Marche region . Caratterizzazione di batteri lattici di un formaggio tradizionale a pasta filata = Characterization of lactic acid bacteria isolated from a traditional pasta filata cheese . Role of Lactobacillus rhamnosus in Parmigiano Reggiano cheese ripening: a genotypic and post-genomic study . Dynamics of Whole and Lysed Bacterial Cells during Parmigiano-Reggiano Cheese Production and Ripening . "In vivo" and "in vitro" degradability of diets for Parmigiano Reggiano cheese production . Extruded soybean and flaxseed enhance fat composition of milk for Parmigiano-Reggiano cheese . The "maturation" of milk for Parmigiano- Reggiano cheesemaking: effects on mineral equilibria and technological properties . Effects of different protein plants in cows diet on milk for Parmigiano Reggiano production . Seasonal trend of some parameters of the milk quality payment for Parmigiano-Reggiano cheese . Quality of lipid fraction in Tuscan sheep cheese (Pecorino Toscano DOP) . Characterization of the PDO Asiago cheese by an electronic nose . Influenza del capitale sociale sulla performance economica aziendale Applicazione alla supply network del Grana Padano DOP . Traditional and innovative approaches to evaluate microbial contribution in long ripened fermented foods: the case of Parmigiano Reggiano cheese . Use of Penn State Particle Separator for the evaluation of total mixed rations typical of Parmigiano Reggiano cheese production area . Preliminary study on the presence of aflatoxin B1 in feeds for lactating cows sampled in the Parmigiano Reggiano production area . Milk acidity, curd firming time, curd firmness and protein and fat losses in the Parmigiano- Reggiano cheesemaking . Artisanal and experimental Pecorino Siciliano cheese: Microbial dynamics during manufacture assessed by culturing and PCR-DGGE ...

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ISBN 1-155709-29-2, ISBN 1-15-570929-2, ISBN 1-15570-929-2, ISBN 1-155-70929-2, ISBN 1-1557-0929-2

ISBN 978-1-155709-29-1, ISBN 978-1-15-570929-1, ISBN 978-1-15570-929-1, ISBN 978-1-155-70929-1, ISBN 978-1-1557-0929-1

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Das Paul-Bocuse-Standardkochbuch von Bocuse, Paul; Neuner-Duttenhofer, Isabelle (Übersetzung); Neuner-Duttenhofer, Bernd (Übersetzung)
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