Book Cover
Book

Title Feta and related cheeses / editors, R.K. Robinson, A.Y. Tamime
Published New York : Ellis Horwood, 1991

Copies

Location Call no. Vol. Availability
 W'PONDS  637.35 Rob/Far  AVAILABLE
Description 258 pages : illustrations ; 25 cm
Series Ellis Horwood series in food science and technology
Ellis Horwood series in food science and technology.
Contents Includes index
Summary This book provides a detailed guide to white brined cheeses: raw materials, processes, manufacture, equipment and packaging, chemistry, microbiology and sensory specifications. It includes comprehensive coverage of the production, maturation and distribution of cheeses such as Feta, Domiati and Halloumi as well as many more local varieties. This book provides a detailed guide to white brined cheeses: raw materials, processes, manufacture, equipment and packaging, chemistry, microbiology and sensory specifications. It includes comprehensive coverage of the production, maturation and distribution of cheeses such as Feta, Domiati and Halloumi as well as many more local varieties
Analysis Cheeses
Bibliography Includes bibliographical references and index
Notes Also available via the World Wide Web
Subject Brined cheeses.
Feta cheese.
Brined cheese
Brined cheeses.
Feta cheese.
Author Robinson, R. K. (Richard Kenneth)
Tamime, A. Y.
LC no. 91002626
ISBN 0747600775