The cheeses of Italy : science and technology /: science and technology. (2018)

• Record Type: Book
• Further Information: Note: Marco Gobbetti, Erasmo Neviani, Patrick Fox ; with contribution by Gian Maria Varanini.
• Other Names: Gobbetti, Marco; Neviani, Erasmo, 1956-; Fox, P. F; Varanini, Gian Maria
• Contents: Chapter 1: The orgins of cheesemaking -- Chapter 2: The history and culture of Italian cheeses in the middle age -- Chapter 3: Cheese: an overview -- Chapter 4: Classification of cheese -- Chapter 5: The distinguishing features of Italian cheese manufacture -- Chapter 6: The most traditional and popular Italian cheeses.
• Publisher Details: Cham : Springer
• Publication Date: 2018
• Extent: 1 online resource
• Subjects: 637.350945; Life sciences; Cheesemaking -- Italy; Cheese -- Italy; Food science; TECHNOLOGY & ENGINEERING -- Agriculture -- General; Cheese; Cheesemaking; Technology & Engineering -- Food Science; Food & beverage technology; Science -- Life Sciences -- Biology -- Microbiology; Microbiology (non-medical); Italy; Electronic books
• Languages: English
• ISBNs: 9783319898544; 3319898531; 9783319898537
• Related ISBNs: 331989854X; 9783319898537
• Notes: Note: Online resource; title from PDF title page (EBSCO, viewed June 1, 2018).
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.