標(biāo)題: Titlebook: Cheese: Chemistry, Physics and Microbiology; Volume 2 Major Chees P. F. Fox Book 1999Latest edition Aspen Publishers, Inc. 1999 biochemistr [打印本頁(yè)] 作者: Remodeling 時(shí)間: 2025-3-21 19:19
書(shū)目名稱(chēng)Cheese: Chemistry, Physics and Microbiology影響因子(影響力)
書(shū)目名稱(chēng)Cheese: Chemistry, Physics and Microbiology影響因子(影響力)學(xué)科排名
書(shū)目名稱(chēng)Cheese: Chemistry, Physics and Microbiology網(wǎng)絡(luò)公開(kāi)度
書(shū)目名稱(chēng)Cheese: Chemistry, Physics and Microbiology網(wǎng)絡(luò)公開(kāi)度學(xué)科排名
書(shū)目名稱(chēng)Cheese: Chemistry, Physics and Microbiology被引頻次
書(shū)目名稱(chēng)Cheese: Chemistry, Physics and Microbiology被引頻次學(xué)科排名
書(shū)目名稱(chēng)Cheese: Chemistry, Physics and Microbiology年度引用
書(shū)目名稱(chēng)Cheese: Chemistry, Physics and Microbiology年度引用學(xué)科排名
書(shū)目名稱(chēng)Cheese: Chemistry, Physics and Microbiology讀者反饋
書(shū)目名稱(chēng)Cheese: Chemistry, Physics and Microbiology讀者反饋學(xué)科排名
作者: Flounder 時(shí)間: 2025-3-21 22:46 作者: AVERT 時(shí)間: 2025-3-22 03:08
WAS Architecture Outline from 50,000 Feet,Ka?kaval Preslav, Ka?kaval Vito?a (Bulgaria), Ka?kavalj (Yugoslavia), Kackaval, Ka?ekavalo (former USSR), Tvpoζ Kαo?λov (Greece), Ko?er (Turkey, Albania) and Cascaval Dobrogen (Romania).. It is also given different names according to the production district, e.g. Pirdop in Bulgaria, Epir in Greece, 作者: DAMP 時(shí)間: 2025-3-22 08:37 作者: 懶鬼才會(huì)衰弱 時(shí)間: 2025-3-22 11:52 作者: ORBIT 時(shí)間: 2025-3-22 16:04 作者: ORBIT 時(shí)間: 2025-3-22 17:25
https://doi.org/10.1007/978-1-4615-2800-5biochemistry; chemistry; microbiology; microorganism; rheology作者: CT-angiography 時(shí)間: 2025-3-23 00:15
Aspen Publishers, Inc. 1999作者: CANON 時(shí)間: 2025-3-23 03:27
https://doi.org/10.1007/978-1-4302-1909-5f the lactic acid bacteria and coliforms in the raw milk. In colder climates, it would have been logical either to add warm water to the curds and whey to encourage acid production (the prototype of Gouda-type cheeses) or to drain off the whey and pile the curd into heaps to prevent the temperature 作者: 我不怕?tīng)奚?nbsp; 時(shí)間: 2025-3-23 05:50
Protecting Your Virtual Machines,egular eyes which vary in size from medium to large (Fig. 1). The body and texture correspond to those of hard or semi-hard cheeses. Swiss-type cheeses were originally manufactured in the Emmen valley in Switzerland, their precursors were mountain cheeses.. Emmentaler is probably the best-known Swis作者: 教義 時(shí)間: 2025-3-23 12:23
Monitoring Hyper-V and VM Performance, and there is an increasing demand for them. Blue-veined cheeses have long been produced in various countries; Roquefort, Gorgonzola, Stilton and Danish Blue are typical examples. The production of surface mould-ripened soft cheeses, such as Camembert, was limited to France for a long time, but in r作者: 熔巖 時(shí)間: 2025-3-23 14:22 作者: ensemble 時(shí)間: 2025-3-23 21:09 作者: Esophagitis 時(shí)間: 2025-3-24 01:13
WAS Architecture Outline from 50,000 Feet, Denmark. However, reports exist from the 17th and 18th centuries on considerable variations in the quality of cheese produced in different regions of Scandinavia.. Cheese was produced primarily from cultured milk, but renneted milk was also used.作者: Colonoscopy 時(shí)間: 2025-3-24 04:28 作者: 確認(rèn) 時(shí)間: 2025-3-24 07:07
https://doi.org/10.1007/978-1-4302-1959-0in 1989 is shown in Table I. Over the past 8 years, production has increased at an average annual rate of 2.67%. Farmhouse cheese products are not included in these data. Export and import of cheese are very limited.作者: membrane 時(shí)間: 2025-3-24 13:07 作者: abreast 時(shí)間: 2025-3-24 18:29
https://doi.org/10.1007/978-1-4302-1959-0rs. With the exception of Domiati, all these cheese varieties are of European origin; indeed Domiati has its close counterparts in south-eastern Europe. Although not all European cheese varieties belong to one of the above families, most are generally similar to one of the principal varieties. As in作者: Emmenagogue 時(shí)間: 2025-3-24 21:56
Load Balancing and Scalability,ese by the beastly Cyclops, Polyphemos, perhaps the oldest recorded cheesemaker in the world. The Cyclops, who enjoyed mythical strength from the milk and cheese of ewes and goats, is a bucolic symbol, which exists even now in some Mediterranean countries. Ipocrates (460–356 BC) also mentioned the p作者: 入會(huì) 時(shí)間: 2025-3-25 01:32
Monitoring Hyper-V and VM Performance,s of Spain and Portugal are manufactured from ewes’ milk. These are ‘Queso Manchego’, originally made by shepherds in the central plain of La Mancha, and ‘Queijo Serra’, produced in farmhouses in the Serra da Estrela mountains by curdling milk with extracts from thistle (‘cardo’) flowers.作者: GET 時(shí)間: 2025-3-25 06:01
WAS Architecture Outline from 50,000 Feet, Denmark. However, reports exist from the 17th and 18th centuries on considerable variations in the quality of cheese produced in different regions of Scandinavia.. Cheese was produced primarily from cultured milk, but renneted milk was also used.作者: 天然熱噴泉 時(shí)間: 2025-3-25 10:24
https://doi.org/10.1007/978-1-4302-1959-0in 1989 is shown in Table I. Over the past 8 years, production has increased at an average annual rate of 2.67%. Farmhouse cheese products are not included in these data. Export and import of cheese are very limited.作者: 說(shuō)笑 時(shí)間: 2025-3-25 15:03 作者: 小畫(huà)像 時(shí)間: 2025-3-25 18:26 作者: 改變立場(chǎng) 時(shí)間: 2025-3-25 22:39 作者: novelty 時(shí)間: 2025-3-26 00:47 作者: 巡回 時(shí)間: 2025-3-26 07:29 作者: Nomadic 時(shí)間: 2025-3-26 10:38 作者: MAZE 時(shí)間: 2025-3-26 16:27 作者: Systemic 時(shí)間: 2025-3-26 16:51
Load Balancing and Scalability,Manufacture of pickled cheeses in Egypt has been dated to the First Dynasty (3200 BC). Earthenware cheese pots were found in the tomb of ‘Hor Aha’ at Saqqara..作者: Harness 時(shí)間: 2025-3-27 00:12
The IBM J9 Java Virtual Machine for Java 6,Mozzarella is a prominent member of the pasta filata, or stretched curd, cheeses that originated in Italy. Pasta filata cheeses are distinguished by a unique plasticizing and kneading treatment of the fresh curd in hot water, which imparts to the finished cheese its characteristic fibrous structure and melting and stretching properties.作者: Blood-Clot 時(shí)間: 2025-3-27 05:11 作者: 品嘗你的人 時(shí)間: 2025-3-27 07:27 作者: Lyme-disease 時(shí)間: 2025-3-27 12:52 作者: 過(guò)于光澤 時(shí)間: 2025-3-27 16:37 作者: 關(guān)節(jié)炎 時(shí)間: 2025-3-27 20:15 作者: 煉油廠(chǎng) 時(shí)間: 2025-3-28 00:28 作者: 刺耳的聲音 時(shí)間: 2025-3-28 02:35
http://image.papertrans.cn/c/image/224215.jpg作者: 創(chuàng)造性 時(shí)間: 2025-3-28 08:32 作者: 慢慢沖刷 時(shí)間: 2025-3-28 14:15
Swiss-Type Varieties,egular eyes which vary in size from medium to large (Fig. 1). The body and texture correspond to those of hard or semi-hard cheeses. Swiss-type cheeses were originally manufactured in the Emmen valley in Switzerland, their precursors were mountain cheeses.. Emmentaler is probably the best-known Swis作者: 神圣在玷污 時(shí)間: 2025-3-28 17:48 作者: Noisome 時(shí)間: 2025-3-28 19:41
Iberian Cheeses,s of Spain and Portugal are manufactured from ewes’ milk. These are ‘Queso Manchego’, originally made by shepherds in the central plain of La Mancha, and ‘Queijo Serra’, produced in farmhouses in the Serra da Estrela mountains by curdling milk with extracts from thistle (‘cardo’) flowers.作者: meritorious 時(shí)間: 2025-3-29 01:52 作者: 移植 時(shí)間: 2025-3-29 03:43
North European Varieties of Cheese, Denmark. However, reports exist from the 17th and 18th centuries on considerable variations in the quality of cheese produced in different regions of Scandinavia.. Cheese was produced primarily from cultured milk, but renneted milk was also used.作者: 信任 時(shí)間: 2025-3-29 07:58 作者: fluoroscopy 時(shí)間: 2025-3-29 11:40
Cheeses of the former USSR,in 1989 is shown in Table I. Over the past 8 years, production has increased at an average annual rate of 2.67%. Farmhouse cheese products are not included in these data. Export and import of cheese are very limited.作者: incite 時(shí)間: 2025-3-29 16:22
Fresh Acid-Curd Cheese Varieties,t, and which are ready for consumption once the manufacturing operations are complete (Fig. 1). They differ from rennet-curd cheese varieties (e.g. Camembert, Cheddar, Emmental), where coagulation is induced by the action of rennet at pH values of 6.4–6.6, in that coagulation occurs close to the iso作者: collagen 時(shí)間: 2025-3-29 21:37 作者: bioavailability 時(shí)間: 2025-3-30 02:26 作者: AGGER 時(shí)間: 2025-3-30 04:38
Book 1999Latest editionientific and techno- logical aspects of cheese. The initial printing was sold out faster than anticipated and created an opportunity to revise and extend tht; baok. The second edition retains all 21 subjects from the first edition, generally revised by the same authors and in some cases expanded con作者: 仇恨 時(shí)間: 2025-3-30 11:09 作者: cornucopia 時(shí)間: 2025-3-30 13:11
Protecting Your Virtual Machines,s were originally manufactured in the Emmen valley in Switzerland, their precursors were mountain cheeses.. Emmentaler is probably the best-known Swiss-type cheese and is frequently referred to simply as ‘Swiss cheese’. Gruyère and Appenzeller are other Swiss cheeses belonging to the Swiss-type group.作者: Pageant 時(shí)間: 2025-3-30 19:59 作者: 支形吊燈 時(shí)間: 2025-3-31 00:16 作者: 吞噬 時(shí)間: 2025-3-31 04:32
Swiss-Type Varieties,s were originally manufactured in the Emmen valley in Switzerland, their precursors were mountain cheeses.. Emmentaler is probably the best-known Swiss-type cheese and is frequently referred to simply as ‘Swiss cheese’. Gruyère and Appenzeller are other Swiss cheeses belonging to the Swiss-type group.作者: BALK 時(shí)間: 2025-3-31 06:54
Mould-Ripened Cheeses,sh Blue are typical examples. The production of surface mould-ripened soft cheeses, such as Camembert, was limited to France for a long time, but in recent years, many countries have developed the production of such cheeses.作者: uncertain 時(shí)間: 2025-3-31 09:32 作者: BROW 時(shí)間: 2025-3-31 15:05
https://doi.org/10.1007/978-1-4302-1909-5rst used about the middle of the 19th century. The concept of cheddaring was quickly adopted also outside Britain. The first Cheddar cheese factory, as opposed to farmhouse cheesemaking, was in operation in the United States (N.Y. State) in 1861, followed by Canada (Ontario) in 1864 and by New Zealand and England in 1871.作者: 嘲弄 時(shí)間: 2025-3-31 19:42
The IBM J9 Java Virtual Machine for Java 6,ount of rennet may be used in the production of Quarg, Cottage cheese and Fromage frais to give firmer coagula and minimize casein losses (on subsequent whey separation), its addition is not essential.作者: 水槽 時(shí)間: 2025-3-31 22:54
