Technology of dairy products

Rubriek: Textual/Printed/Reference Materials - Boek

Prijs: € 199

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Provides a source of practical information on dairy product technology. This book provides coverage of products in which milk is either the main component or a less obvious ingredient. It explains methods of milk product manufacture, the technology involved, and how other influences affect finished products.



The first edition of this book rapidly established a reputation for providing a unique source of highly practical information on dairy product technology. Coverage is of products in which milk is either the main component or a less obvious ingredient. This new edition continues to explain methods of milk product manufacture, the technology involved, and how other influences affect finished products. Coverage is expanded to fill some important gaps, and in addition to three new chapters (microbiology, packaging, editorial introduction) The other chapters have been revised, enlarged, and brought up to date, Written for food technologists making dairy products, the book is also an essential source of reference for the industries ingredient suppliers and equipment manufacturers, and those working in academic and research institutions. The contributors have extensive practical experience of the industry.

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Taal: en

Bindwijze: Hardcover

Oorspronkelijke releasedatum: 31 juli 1997

Aantal pagina's: 446

Illustraties: Nee

Hoofdauteur: Ralph Early

Tweede Auteur: Ralph Early

Co Auteur: Early

Hoofduitgeverij: Chapman And Hall

Editie: 2

Extra groot lettertype: Nee

Product breedte: 155 mm

Product hoogte: 30 mm

Product lengte: 235 mm

Studieboek: Ja

Verpakking breedte: 163 mm

Verpakking hoogte: 32 mm

Verpakking lengte: 240 mm

Verpakkingsgewicht: 381 g

EAN: 9780751403442

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