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The Oxford Companion to Cheese
Buch von Mateo Kehler
Sprache: Englisch

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Beschreibung
The Oxford Companion to Cheese answers a clear call for the kind of subject-defining reference work that The Oxford Companion to Wine achieved. It is the first truly comprehensive cheese book, containing 855 A-Z scholarly, yet accessible entries on the history, culture, and science of cheese making and cheese enjoyment, worldwide.
The Oxford Companion to Cheese answers a clear call for the kind of subject-defining reference work that The Oxford Companion to Wine achieved. It is the first truly comprehensive cheese book, containing 855 A-Z scholarly, yet accessible entries on the history, culture, and science of cheese making and cheese enjoyment, worldwide.
Über den Autor
Dr. Catherine Donnelly, Editor-in-Chief, is a Professor of Nutrition and Food Science at the University of Vermont. She is the co-Director of the Vermont Institute for Artisan Cheese, America's first and only comprehensive academic research center devoted to artisan cheese. She previously served as the Associate Director for the Northeast Center for Food Entrepreneurship, a research consortium between Cornell and the University of Vermont. Dr. Donnelly has been recognized by her colleagues for her many contributions to improving Listeria detection. Widely regarded as an international expert on this bacterial pathogen, she has published numerous articles and book chapters and delivered hundreds of presentations on the topic of Listeria.
Inhaltsverzeichnis
  • Editorial Board

  • Foreword

  • Introduction

  • Topical Outline of Entries

  • Abbreviations

  • The Oxford Companion to Cheese, A-Z entries

  • Appendix: Cheese Museums

  • Directory of Contributors

  • Index

Details
Erscheinungsjahr: 2016
Produktart: Nachschlagewerke
Rubrik: Sachliteratur
Medium: Buch
Inhalt: Gebunden
ISBN-13: 9780199330881
ISBN-10: 0199330883
Sprache: Englisch
Einband: Gebunden
Autor: Kehler, Mateo
Redaktion: Donnelly, Catherine
Hersteller: Oxford University Press Inc
Maße: 262 x 189 x 50 mm
Von/Mit: Mateo Kehler
Erscheinungsdatum: 01.12.2016
Gewicht: 2,036 kg
Artikel-ID: 103360922
Über den Autor
Dr. Catherine Donnelly, Editor-in-Chief, is a Professor of Nutrition and Food Science at the University of Vermont. She is the co-Director of the Vermont Institute for Artisan Cheese, America's first and only comprehensive academic research center devoted to artisan cheese. She previously served as the Associate Director for the Northeast Center for Food Entrepreneurship, a research consortium between Cornell and the University of Vermont. Dr. Donnelly has been recognized by her colleagues for her many contributions to improving Listeria detection. Widely regarded as an international expert on this bacterial pathogen, she has published numerous articles and book chapters and delivered hundreds of presentations on the topic of Listeria.
Inhaltsverzeichnis
  • Editorial Board

  • Foreword

  • Introduction

  • Topical Outline of Entries

  • Abbreviations

  • The Oxford Companion to Cheese, A-Z entries

  • Appendix: Cheese Museums

  • Directory of Contributors

  • Index

Details
Erscheinungsjahr: 2016
Produktart: Nachschlagewerke
Rubrik: Sachliteratur
Medium: Buch
Inhalt: Gebunden
ISBN-13: 9780199330881
ISBN-10: 0199330883
Sprache: Englisch
Einband: Gebunden
Autor: Kehler, Mateo
Redaktion: Donnelly, Catherine
Hersteller: Oxford University Press Inc
Maße: 262 x 189 x 50 mm
Von/Mit: Mateo Kehler
Erscheinungsdatum: 01.12.2016
Gewicht: 2,036 kg
Artikel-ID: 103360922
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