Asiago
Asiago

Author: Francis Mackay

Publisher: Pen and Sword

Published: 2001-05-03

Total Pages: 177

ISBN-13: 0850527597

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A battlefield guide to the scene of an Austro-Hungarian attack on the British Corps sector of the Allied front line on the Asiago Plateau, forty miles north of Venice in Northern Italy, on 15/16 June 1918. This comprehensive and attractive guidebook describes the terrain, the forces involved and the fighting, including the action leading to the award of two Vcs.

Asiago
Asiago

Author: Adam James McHeffey

Publisher: Two Lions

Published: 2012

Total Pages: 0

ISBN-13: 9780761461388

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Asiago is a vampire, and like all vampires, he avoids the sun, wood, and garlic. When his friends invite him to the beach, he is excited to go. But after getting a sunburn, a wooden splinter in his foot, and a stomachache from eating clams with garlic sauce, Asiago can't wait to get home. Luckily, his friends come up with a clever solution that makes it possible for Asiago to enjoy the beach. Author/illustrator Adam McHeffey used color pencils to create a vampire that is so appealing, children will want to meet him again and again. The author of Asiago has donated this book to the Worldreader program.

Global Cheesemaking Technology
Global Cheesemaking Technology

Author: Photis Papademas

Publisher: John Wiley & Sons

Published: 2017-11-16

Total Pages: 594

ISBN-13: 1119046181

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Global Cheesemaking Technology: Cheese Quality and Characteristics reviews cheesemaking practices, and describes cheeses and the processes from which they are manufactured. In addition, the book examines new areas to stimulate further research in addition to the already established knowledge on the scientific principles on cheesemaking. Part I provides an account on the history of cheese, factors influencing the physicochemical properties, flavour development and sensory characteristics, microbial ecology and cheese safety, traceability and authentication of cheeses with protected labels, and traditional wooden equipment used for cheesemaking, while an overview of the cheesemaking process is also presented. Part II describes 100 global cheeses from 17 countries, divided into 13 categories. The cheeses described are well-known types produced in large quantities worldwide, together with some important locally produced, in order to stimulate scientific interest in these cheese varieties. Each category is presented in a separate chapter with relevant research on each cheese and extensive referencing to facilitate further reading.