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Author: Lucius Van Slyke
Publisher: Applewood Books
Keywords: making, cheese, practice, science
Number of Pages: 522
Published: 2008-01-02
ISBN-10: 1429010738
ISBN-13: 9781429010733
Van Slyke and Publow's 1913 work is a comprehensive source of information on American cheese-making. A vital reference for anyone interested in making cheese.
21148
Author: OECD
Publisher: OECD Publishing
Keywords: health, making, decision, project, oecd, technologies
Number of Pages: 160
Published: 2005-11-01
ISBN-10: 9264016201
ISBN-13: 9789264016200
Health technology has the tremendous potential to change our understanding of disease, transform the delivery of health-care services, and improve health outcomes. But using such technology comes at a price. Health Technologies and Decision Making analyses the barriers to, and facilitators of, evidence-based decision making in OECD health-care systems. It examines how countries can successfully manage the opportunities and challenges arising from health-related technology by optimising decision-making processes, recognising the value of innovation, dealing with uncertainty, and producing and
51034
Author: Andrew Allan
Publisher: Andrew Allan
Keywords: making, guitar, art
Number of Pages: 376
Published: 2008
ISBN-10: 0956050409
ISBN-13: 9780956050403
I was given my first guitar when I was in my mid teens but I didn’t really start playing it properly until I was in my early thirties and that was when I first started to look at how guitars are made. I got accepted to study Stringed Instrument Making at Anniesland College in Glasgow (Scotland). During those 2 years I was given the opportunity to develop a greater understanding of the history, science, and practice of making musical instruments. These 3 project books (gathered together here in this one volume) were written in the evenings while I was at college to help me with remembering th
52240
Author: J.-P. Ramet
Publisher: Food & Agriculture Org.
Keywords: camelus, dromedarius, milk, camel, making, cheese, technology
Number of Pages: 62
Published: 2001-01-01
ISBN-10: 9251031541
ISBN-13: 9789251031544
Research has shown that the camel is the most efficient domestic animal for converting vegetative matter into work, milk and meat. Camel milk is already used for human consumption, in its fresh or fermented forms or as butter, but only rarely as cheese. Camel milk is more technically difficult to process than milk from other domestic animals and some researchers have even claimed that camel milk cheese would be impossible to produce. However, if normal cheese-making procedures are adapted to camel milk's particular characteristics, satisfactory cheeses can be made. The technology of making che
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