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Ending the War on Artisan Cheese
A prominent food scientist defends the use of raw milk in traditional artisan cheesemaking. Raw milk cheese--cheese made from unpasteurized milk--is an expansive category that includes some of Europe's most beloved traditional styles: Parmigiano Reggiano, Gruyère, and Comté, to name a few. In the United States, raw milk cheese forms the backbone of the resurgent artisan cheese industry, as consumers demand local, traditionally produced, and high-quality foods. Internationally award-winning artisan cheeses like Bayley Hazen Blue (Jasper Hill, VT) would have been unimaginable just forty years ago when American cheese meant Kraft Singles. Unfortunately the artisan cheese industry faces an exi...
Adhesion Science and Technology
Presents the papers from the 30th anniversary symposium of The Adhesion Society of Japan. It is a comprehensive treatise on the state of the science of adhesion, composite materials, pressure-sensitive adhesives, and so forth. More than half of the papers given at the symposium have been compiled and they include contributions from scientists and engineers from many countries.
Handbook of Adhesive Technology, Revised and Expanded
The Handbook of Adhesive Technology, Second Edition exceeds the ambition of its bestselling forerunner by reexamining the mechanisms driving adhesion, categories of adhesives, techniques for bond formation and evaluation, and major industrial applications. Integrating modern technological innovations into adhesive preparation and application, this greatly expanded and updated edition comprises a total of 26 different adhesive groupings, including three new classes. The second edition features ten new chapters, a 40-page list of resources on adhesives, and abundant figures, tables, equations.
Design News
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Air Force Register
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Polk City Directory
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