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Cheeses Around the World
Cheese is an ancient food product produced worldwide and globally appreciated. The world cheese trade is of great importance economically, both at the industrial level, as well as when it comes to traditional cheeses, which provide income for rural populations. The diversity in cheese technology is enormous, varying in the type of milk used, the production operations, the lactic cultures, the maturation times and conditions, among other aspects. Cheese products, therefore, have a wide range of characteristics in terms of taste, flavour, texture, colour, shape, or size. Unlike cheese produced at the industrial scale, traditional cheeses are imprinted with a social and cultural heritage that m...
Food Antioxidants
"Offers comprehensive coverage of the latest toxicological, technological, and nutritional developments in both natural and synthetic antioxidants used in the food industry. Explores the sources of antioxidants, antioxidant classification, synergism, degradation in food systems, and techniques for identification."
Fraser and Paré's Diagnosis of Diseases of the Chest
Presenting the 4th Edition of this renowned text covering all aspects of pulmonary diagnosis. Provides precise and detailed descriptions of epidemiology, pathogenesis, pathology, pathological-radiological correlations and clinical manifestations of pulmonary disease. This edition is extensively revised and updated to include new chapters on transplantation and pulmonary manifestations of HIV. Generously illustrated with nearly 4,000 superb illustrations, this comprehensive text provides hundreds of state-of-the art radiological images to aid in diagnosis. Also features valuable tables of differential diagnosis based on radiographic and CT findings.
My Brother, the Pest
He messes up games. He draws on the wall. He won't take turns, and he won't share. That little kid is nothing but a big pest!
Kaleidoscope of Women in Goa, 1510-1961
A study of the life styles of women both Christian and non-Christian in Goa, India.
Reinventing the Wheel
"Reinventing the Wheel is equal parts popular science, history, and muckraking. Over the past hundred and fifty years, dairy farming and cheesemaking have been transformed, and this book explores what has been lost along the way. Today, using cutting-edge technologies like high-throughput DNA sequencing, scientists are beginning to understand the techniques of our great-grandparents. The authors describe how geneticists are helping conservationists rescue rare dairy cow breeds on the brink of extinction, microbiologists are teaching cheesemakers to nurture the naturally occurring microbes in their raw milk rather than destroying them, and communities of cheesemakers are producing "real" cheeses that reunite farming and flavor, rewarding diversity and sustainability at every level."--Provided by publisher.
Cheesemonger
The highly readable story of Gordon Edgar's unlikely career as a cheesemonger at San Francisco's worker-owned Rainbow Grocery Cooperative.
