Italian Cheese Types and Innovations of Traditional cheeses. (Contributo in volume (capitolo o saggio))

Type
Label
  • Italian Cheese Types and Innovations of Traditional cheeses. (Contributo in volume (capitolo o saggio)) (literal)
Anno
  • 2011-01-01T00:00:00+01:00 (literal)
Alternative label
  • Poltronieri P; Cappello MS; Baruzzi F; Morea M (2011)
    Italian Cheese Types and Innovations of Traditional cheeses.
    Nova Science Publishers, Hauppauge (Stati Uniti d'America) in Cheese: Types, Nutrition and Consumption, 2011
    (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori
  • Poltronieri P; Cappello MS; Baruzzi F; Morea M (literal)
Pagina inizio
  • 171 (literal)
Pagina fine
  • 182 (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#citta
  • NEW YORK (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#url
  • https://www.novapublishers.com/catalog/product_info.php?products_id=17965 (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#titoloVolume
  • Cheese: Types, Nutrition and Consumption (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#note
  • ISBN: 978-1-61209-828-9 pp.171-182 (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#pagineTotali
  • 12 (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#descrizioneSinteticaDelProdotto
  • Dairy productions in the Italian area are rich in fresh soft cheeses, spreadable cheese, like Crescenza and Gorgonzola, fresh type cheeses, like Primo sale and Cacioricotta, and ripened cream types, such as Ricotta forte. Manufacturing trends and consumer novel products influenced the development of different innovative dairy products such as cheeses containing probiotic microorganisms. These cheese productions help the sustainable development and growth of local producers increasing the economy of dairy factories through the development of products dedicated to individuals with special dietary requirements. (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni
  • CNR-ISPA (literal)
Titolo
  • Italian Cheese Types and Innovations of Traditional cheeses. (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#inCollana
  • Richard D. Foster Ed: Cheese: Types, Nutrition and Consumption (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#isbn
  • 978-1-61209-828-9 (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autoriVolume
  • Richard D. Foster (literal)
Abstract
  • Dairy productions in the Italian area are rich in fresh soft cheeses, spreadable cheese, like Crescenza and Gorgonzola, fresh type cheeses, like Primo sale and Cacioricotta, and ripened cream types, such as Ricotta forte. Manufacturing trends and consumer novel products influenced the development of different innovative dairy products such as cheeses containing probiotic microorganisms. These cheese productions help the sustainable development and growth of local producers increasing the economy of dairy factories through the development of products dedicated to individuals with special dietary requirements. (literal)
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