Buch, Englisch, 1304 Seiten, Format (B × H): 162 mm x 237 mm, Gewicht: 2524 g
Buch, Englisch, 1304 Seiten, Format (B × H): 162 mm x 237 mm, Gewicht: 2524 g
ISBN: 978-0-471-18797-4
Verlag: Wiley-Blackwell
Verantwortliche für Richtlinien und Bestimmungen im Molkereiwesen werden es ebenfalls schätzen.
Zielgruppe
Universitätsbibliotheken, Industriebibliotheken, Institutsbibliotheken, Lebensmitteltechnologen, Lebensmittelchemiker
Autoren/Hrsg.
Weitere Infos & Material
Aus dem Inhalt:Volume I:Principles and Properties: Chemistry and Physics; Analyses; Sensory Evaluation of Dairy Products; Functional Properties of Milk Proteins; Appendix.Volume II: Product Manufacturing: Yogurt; Ice Cream and Frozen Desserts; Cheese; Concentrated and Dried Dairy Products; Dairy Microbiology and Safety.Volume III: Applications Science, Technology, and Engineering: Quality Assurance and Dairy Processing; Biotechnology of Dairy Starter Cultures; Computer Applications and Expert Systems; Dairy Equipment and Supplies; Engineering: Plant Design, Processing, and Packaging; Appendix.
From the Contents:Volume I:Principles and Properties: Chemistry and Physics; Analyses; Sensory Evaluation of Dairy Products; Functional Properties of Milk Proteins; Appendix.Volume II: Product Manufacturing: Yogurt; Ice Cream and Frozen Desserts; Cheese; Concentrated and Dried Dairy Products; Dairy Microbiology and Safety.Volume III: Applications Science, Technology, and Engineering: Quality Assurance and Dairy Processing; Biotechnology of Dairy Starter Cultures; Computer Applications and Expert Systems; Dairy Equipment and Supplies; Engineering: Plant Design, Processing, and Packaging; Appendix.