Articoli correlati a Dairy Science and Technology Handbook: Volume I, II,...
Written by renowned dairy experts with diversified backgrounds and exper this extremely useful three-volume set offers a thorough account of the and technology of processing dairy products.
Volume I presents basic information on new research data and advances in mportant properties and applications of milk and dairy ingredients.
Volume II discusses procedures and new advances in the manufacture technology for yogurt, ice cream, cheese, and dry and concentrated dairy products, as well as the microbiology and associated health hazards for dairy products.
Volume III offers a unique exploration of five topics not commonly found in professional reference books for dairy manufacture, including quality assurance, biotechnology, and computer applications.
Volumes I and III also include thorough appendices of dairy industry companies with contact data and specify the products and services they provide.
Volume I presents basic information on new research data and advances in mportant properties and applications of milk and dairy ingredients.
Volume II discusses procedures and new advances in the manufacture technology for yogurt, ice cream, cheese, and dry and concentrated dairy products, as well as the microbiology and associated health hazards for dairy products.
Volume III offers a unique exploration of five topics not commonly found in professional reference books for dairy manufacture, including quality assurance, biotechnology, and computer applications.
Volumes I and III also include thorough appendices of dairy industry companies with contact data and specify the products and services they provide.
Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.
- EditoreWiley-Interscience
- Data di pubblicazione1992
- ISBN 10 0471187976
- ISBN 13 9780471187974
- RilegaturaCopertina rigida
- Numero edizione1
- Numero di pagine1304
- RedattoreHui Y. H.
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Dairy Science and Technology Handbook
Editore:
John Wiley & Sons
(1992)
ISBN 10: 0471187976
ISBN 13: 9780471187974
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Descrizione libro Condizione: New. Written by renowned dairy experts with diversified backgrounds and exper this extremely useful three-volume set offers a thorough account of the and technology of processing dairy products.Volume I presents basic information on new research data and advanc. Codice articolo 556560041
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EUR 682,90
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