東華大學圖書館 |

Language: English

Help

回圖書館首頁

手機版館藏查詢

Back

Switch To: Labeled | MARC Mode | ISBD

Linked to FindBook

Google Book

Amazon

博客來

Current developments in food and nutrition research.. Vol. 1,. Traditional cheeses from selected regions in Asia, Europe, and South America

Record Type:	Electronic resources : Monograph/item
Title/Author:	Current developments in food and nutrition research./ edited by Celile Aylin Oluk, Oya Berkay Karaca.
remainder title:	Traditional cheeses from selected regions in Asia, Europe, and South America
other author:	Oluk, Celile Aylin.
Published:	Singapore :Bentham Science, : c2020.,
Description:	1 online resource (389 p.)
Subject:	Food - Research. -
Online resource:	https://www.eurekaselect.com/ebook_volume/2803
ISBN:	9789811432361

Current developments in food and nutrition research.. Vol. 1,. Traditional cheeses from selected regions in Asia, Europe, and South America
Current developments in food and nutrition research.Vol. 1,Traditional cheeses from selected regions in Asia, Europe, and South America[electronic resource] /Traditional cheeses from selected regions in Asia, Europe, and South Americaedited by Celile Aylin Oluk, Oya Berkay Karaca. - 1st ed. - Singapore :Bentham Science,c2020. - 1 online resource (389 p.)

Includes bibliographical references and index.

This book serves as a treatise on lesser known ethnic varieties of cheese made in regions ranging from Mesopotamia to Europe and America. Cheese experts from different countries including Brazil, Croatia, Iran, Macedonia, Montenegro and Turkey bring together a rich blend of information about the traditional cheese in each region. The contributors describe the chemical and microbial characteristics, production technology and artisan culture of cheese making for each local variety. The simple and systematic presentation of the information makes this a useful reference for a wide readership interested in food, dairy technology, and gastronomy, such as producers, consumers, academics and students. The book also represents an effort to bring forth knowledge about a culinary facet of the concrete cultural heritage of local communities which can benefit tourism and sustainability programs that involve the promotion of traditional dairy products. [Series intro] Current Developments in Food and Nutrition Research is a reference series intended for a multidisciplinary readership (researchers, students, and general readers) interested in subjects ranging from food science and technology to nutritional biochemistry and gastronomy.

ISBN: 9789811432361Subjects--Topical Terms:

754244
Food
--Research.

LC Class. No.: TX367 / .C877 2020

Dewey Class. No.: 664

Current developments in food and nutrition research.. Vol. 1,. Traditional cheeses from selected regions in Asia, Europe, and South America
LDR:02277nmm a2200265 a 4500 001 2372965
005 20240923072503.0
006 m o d
007 cr cnu---unuuu
008 241205s2020 si ob 001 0 eng d
020 $a 9789811432361 $q (online)
020 $z 9789811432354 $q (print)
035 $a 9789811432361
040 $a YDX $b eng $c YDX $d EBLCP $d OCLCF $d UKAHL $d OCLCQ
041 0 $a eng
050 4 $a TX367 $b .C877 2020
082 0 4 $a 664 $2 23
245 0 0 $a Current developments in food and nutrition research. $n Vol. 1, $p Traditional cheeses from selected regions in Asia, Europe, and South America $h [electronic resource] / $c edited by Celile Aylin Oluk, Oya Berkay Karaca.
246 3 0 $a Traditional cheeses from selected regions in Asia, Europe, and South America
250 $a 1st ed.
260 $a Singapore : $b Bentham Science, $c c2020.
300 $a 1 online resource (389 p.)
504 $a Includes bibliographical references and index.
520 $a This book serves as a treatise on lesser known ethnic varieties of cheese made in regions ranging from Mesopotamia to Europe and America. Cheese experts from different countries including Brazil, Croatia, Iran, Macedonia, Montenegro and Turkey bring together a rich blend of information about the traditional cheese in each region. The contributors describe the chemical and microbial characteristics, production technology and artisan culture of cheese making for each local variety. The simple and systematic presentation of the information makes this a useful reference for a wide readership interested in food, dairy technology, and gastronomy, such as producers, consumers, academics and students. The book also represents an effort to bring forth knowledge about a culinary facet of the concrete cultural heritage of local communities which can benefit tourism and sustainability programs that involve the promotion of traditional dairy products. [Series intro] Current Developments in Food and Nutrition Research is a reference series intended for a multidisciplinary readership (researchers, students, and general readers) interested in subjects ranging from food science and technology to nutritional biochemistry and gastronomy.
588 $a Description based on print version record.
650 0 $a Food $x Research. $3 754244
700 1 $a Oluk, Celile Aylin. $3 3720191
700 1 $a Karaca, Oya Berkay. $3 3720192
856 4 0 $u https://www.eurekaselect.com/ebook_volume/2803