The Cheeses of Italy: Science and Technology

• Κύριοι συγγραφείς: Gobbetti, Marco (Συγγραφέας, http://id.loc.gov/vocabulary/relators/aut), Neviani, Erasmo (http://id.loc.gov/vocabulary/relators/aut), Fox, Patrick (http://id.loc.gov/vocabulary/relators/aut)
• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: Cham : Springer International Publishing : Imprint: Springer, 2018.
• Έκδοση: 1st ed. 2018.
• Θέματα: Microbiology.; Food-Biotechnology.; Food Microbiology.; Food Science.

This book contains a detailed description of the historical aspects of cheese manufacture, historical information on the most traditional and popular Italian cheese varieties. An overview of cheese production is included, covering the main general aspects. An overall classification of Italian cheese...