Processed cheese and analogues

Part of the Society of Dairy Technology Series, this book deals with a commercially significant sector of dairy science. The book includes chapters on legislation, functionality of ingredients, processing plants and equipment, manufacturing best practice, packaging, and quality control. The chapters...

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Bibliographic Details
Other Authors: Tamime, A. Y.
Format: eBook
Language: English
Published: Oxford ; Ames, Iowa : Wiley-Blackwell, ©2011.
Series: Society of Dairy Technology series.
Subjects:
Process cheese.
elektronické knihy
electronic books
ISBN: 9781444341850
1444341855
9781444341829
1444341820
9781444341836
1444341839
9786613178121
6613178128
9781523118649
1523118644
9781405186421
1405186429
9781444341843
1444341847
1283178125
9781283178129
Physical Description: 1 online resource (xviii, 350 pages, [12] pages of color plates) : illustrations (some color)

Cover

Table of contents

LEADER 04072cam a2200541 a 4500
001 kn-ocn729715426
003 OCoLC
005 20240717213016.0
006 m o d
007 cr cn|||||||||
008 110609s2011 enkaf ob 001 0 eng d
040 |a DG1  |b eng  |e pn  |c DG1  |d YDXCP  |d OSU  |d E7B  |d OCLCQ  |d N$T  |d OCLCQ  |d B24X7  |d COO  |d INNDH  |d OCLCO  |d OCLCF  |d TEFOD  |d CDX  |d TEFOD  |d OCLCQ  |d DG1  |d Z5A  |d LIP  |d NJR  |d OCLCQ  |d CEF  |d UAB  |d STF  |d ERL  |d LVT  |d U3W  |d OCLCQ  |d KNOVL  |d UKAHL  |d OL$  |d OCLCQ  |d S9I  |d UKBTH  |d WURST  |d UX1  |d OCLCO  |d OCLCQ  |d OCLCO  |d OCLCQ  |d OCLCL  |d SFB  |d OCLCQ  |d SXB 
020 |a 9781444341850  |q (electronic bk.) 
020 |a 1444341855  |q (electronic bk.) 
020 |a 9781444341829  |q (electronic bk.) 
020 |a 1444341820  |q (electronic bk.) 
020 |a 9781444341836  |q (electronic bk.) 
020 |a 1444341839  |q (electronic bk.) 
020 |a 9786613178121 
020 |a 6613178128 
020 |a 9781523118649  |q (electronic bk.) 
020 |a 1523118644  |q (electronic bk.) 
020 |z 9781405186421  |q (hardcover ;  |q alk. paper) 
020 |z 1405186429  |q (hardcover ;  |q alk. paper) 
020 |z 9781444341843 
020 |z 1444341847 
020 |a 1283178125 
020 |a 9781283178129 
035 |a (OCoLC)729715426  |z (OCoLC)746598423  |z (OCoLC)747412937  |z (OCoLC)809299198  |z (OCoLC)999662472  |z (OCoLC)1060197979  |z (OCoLC)1100668984  |z (OCoLC)1105915882  |z (OCoLC)1113485523  |z (OCoLC)1151921481 
245 0 0 |a Processed cheese and analogues /  |c edited by A.Y. Tamime. 
260 |a Oxford ;  |a Ames, Iowa :  |b Wiley-Blackwell,  |c ©2011. 
300 |a 1 online resource (xviii, 350 pages, [12] pages of color plates) :  |b illustrations (some color) 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
490 1 |a Society of Dairy Technology series 
505 0 |a Processed cheese and analogues: an overview / A.Y. Tamime -- Current legislation on processed cheese and related products / M. Hickey -- Effects of natural cheese characteristics and processing conditions on rheology and texture: the functionality of cheese components in the manufacture of processed cheese / T.P. Guinee -- Functionality of ingredients: emulsifying salts / J.A. Lucey, A. Maurer-Rothmann, S. Kaliappan -- Flavours and flavourants, colours and pigment / G. Osthoff [and others] -- Manufacturing practices of processed cheese / M. Nogueira de Oliveira, Z. Ustunol, A.Y Tamime -- Processed cheese plants and equipment: a practical overview / S. Dixon -- Packaging materials and equipment / E.M. Buys, J.F. Mostert -- Production of analogue cheeses / E.D. O'Riordan [and others] -- Quality control in processed cheese manufacture / A.Y. Tamime [and others]. 
504 |a Includes bibliographical references and index. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
520 |a Part of the Society of Dairy Technology Series, this book deals with a commercially significant sector of dairy science. The book includes chapters on legislation, functionality of ingredients, processing plants and equipment, manufacturing best practice, packaging, and quality control. The chapters are authored by an international team of experts. This book is an essential resource for manufacturers and users of processed and analogue cheese products internationally; dairy scientists in industry and research; and advanced food science students with an interest in dairy science. 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Process cheese. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Tamime, A. Y. 
776 0 8 |i Print version:  |t Processed cheese and analogues.  |d Chichester, U.K. ; Ames, Iowa : Wiley-Blackwell, 2011  |z 9781405186421  |w (DLC) 2010052430  |w (OCoLC)694080479 
830 0 |a Society of Dairy Technology series. 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpPCA00006/processed-cheese-and?kpromoter=marc  |y Full text 

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