Slika omota

Cheese and its economical uses in the diet

Spremljeno u:

Bibliografski detalji
Glavni autor:	Hunt, Caroline Louisa, 1865-1927; Langworthy, C. F. (Charles Ford), 1864-1932
Format:	Knjiga
Jezik:	nepoznati jezik
Izdano:	2/18/23
Teme:	Cheese
Online pristup:	https://www.gutenberg.org/ebooks/70067
Oznake:	Dodaj oznaku Bez oznaka, Budi prvi tko označuje ovaj zapis!

Slični predmeti

The Book of Cheese
od: Fisk, W. W. (Walter Warner), 1888-; Thom, Charles, 1872-1956

The Complete Book of Cheese
od: Brown, Bob, 1886-1959

The book of The Cheese
od: Reid, Thomas Wilson [Compiler]; Adams, R. R. D. [Editor]; Banfield, Frank [Editor]; Graham, William Hussey [Editor]; Allen, Walter James, active 1859-1891 [Illustrator]; Cruikshank, George, 1792-1878 [Illustrator]; Lucas, John Seymour, 1849-1923 [Illustrator]; Pennell, Joseph, 1857-1926 [Illustrator]; Railton, Herbert, 1857-1910 [Illustrator]

Hand-book on cheese making
od: Newell, George E.

Hints on cheese-making, for the dairyman, the factoryman, and the manufacturer
od: Curtis, T. D. (Thomas Day)

Cheese and Whey
Izdano: (2022)

Dairying exemplified, or, The business of cheese-making Laid down from approved rules, collected from the most experienced dairy-women, of several counties. Digested under various heads. From a series of observations, during thirty years practice in the cheese trade. The second edition corrected and improved
od: Twamley, J. (Josiah)

There's Pippins and Cheese to Come
od: Brooks, Charles S. (Charles Stephen), 1878-1934

Home Problems from a New Standpoint
od: Hunt, Caroline Louisa, 1865-1927

Chemical and Technological Characterization of Dairy Products
Izdano: (2021)

Who moved my cheese?
od: John Lowe
Izdano: (2016)

Biogenic amines in fermented foods
od: Sandra Torriani
Izdano: (2015)

Production of Antioxidant and ACEI Peptides from Cheese Whey Discarded from Mexican White Cheese Production
od: Sandra Teresita Martín-, i dr.
Izdano: (2019)

Plant-Based Diets Working towards a Sustainable Future
Izdano: (2023)

ARTISAN MINAS CHEESE IN ZONA DA MATA IN MINAS GERAIS: ITS KNOWLEDGE AND REPRESENTATIONS
od: Belisa Lamas Gaudereto, i dr.
Izdano: (2017)

INVESTIGATION ON THE AFLATOXIN CONTAMINATION OF THE IRANIAN WHITE CHEESE
od: V.Parvaneh, i dr.
Izdano: (1981)

Fruit and Vegetable By-Products to Fortify Spreadable Cheese
od: Annalisa Lucera, i dr.
Izdano: (2018)

The Swiss cheese model of safety incidents: are there holes in the metaphor?
od: Perneger Thomas V
Izdano: (2005)

Blade-O'-Grass. Golden Grain. and Bread and Cheese and Kisses.
od: Farjeon, B. L. (Benjamin Leopold), 1833-1903

THE Public policies of microcredit and the production of milk and cheese in Batalha-AL
od: Maria Lucelia Felix Nunes, i dr.
Izdano: (2023)

The Effects of Some Herb's Essential Oils on S. aureus in Feta Cheese
od: M Bonyadian, i dr.
Izdano: (2007)

Pemanfaatan Buah Lokal Sebagai Koagulan Dalam Pembuatan Soy Cheese
od: Rakhmah, Risza Fawzia, i dr.
Izdano: (2013)

Translating cheese production terminology from French to Russian: Challenges and pitfalls
od: Vera V. Kucherova
Izdano: (2019)

Prevalence and Characterization of Listeria Species in Domestic and Industrial Cheeses of Isfahan Region
od: M Zamani-Zadeh, i dr.
Izdano: (2011)

Children preferences of coloured fresh cheese prepared during an educational laboratory
od: Federica Tesini, i dr.
Izdano: (2015)

Prevalence and Characterization of Listeria Species in Domestic and Industrial Cheeses of Isfahan Region
od: M Zamani-Zadeh, i dr.
Izdano: (2011)

Evaluation of effects of Cuminum cyminum and Probiotic on Staphylococcus aureus in Feta Cheese
od: E Sadeghi, i dr.
Izdano: (2010)

Evaluation of Zataria mutiflora Boiss. Effect on Staphylococcus aureus in Feta Cheese
od: A Abbasifar, i dr.
Izdano: (2008)

FARMER CHEESE IN NUTRITION OF TENDER AGE CHILDREN: TRADITIONS AND MODERN OPPORTUNITIES
od: E. А. Samorodnova
Izdano: (2014)

Reducing GHG emissions while improving diet quality: exploring the potential of reduced meat, cheese and alcoholic and soft drinks consumption at specific moments during the day
od: Mirjam E. van de Kamp, i dr.
Izdano: (2018)

Effect of artisanal rennet paste on the chemical, sensory and microbiological characteristics of traditional goat's cheese
od: C. Tripaldi, i dr.
Izdano: (2015)

Biogenic Amines on Food Safety
od: Ruiz-Capillas, Claudia
Izdano: (2019)

Switzerland cheese model to support the patient safety's culture in a Cuban hospital
od: Rosa María Blanco Quintana, i dr.
Izdano: (2023)

Relationship between sensory results and compliance scores in grated Parmigiano-Reggiano cheese
od: Mario Zannoni, i dr.
Izdano: (2015)

Influence of Citrus Essential Oils on the Microbiological, Physicochemical and Antioxidant Properties of Primosale Cheese
od: Gabriele Busetta, i dr.
Izdano: (2022)

Innovation Meets Tradition in the Sheep and Goat Dairy Industry
Izdano: (2022)

Woman's Institute Library of Cookery. Volume 2: Milk, Butter and Cheese; Eggs; Vegetables
od: Woman's Institute of Domestic Arts and Sciences

ANALISIS KEPUTUSAN PEMBELIAN CHEESE TEA PADA TOKO KINI DI LIMO DEPOK
od: Kevin Ryan Fahrezy,
Izdano: (2020)

Outbreak of Foodborne Botulism Associated with Improperly Earthenware Cheese (Koupé): A Case Report
od: Parshang FAGHIH SOLAYMANI, i dr.
Izdano: (2019)

Infectivity of cysts of the ME-49 Toxoplasma gondii strain in bovine milk and homemade cheese
od: Hiramoto RM, i dr.
Izdano: (2001)