ISBN: 9781026032961 - the technical control of dairy products (6 risultati)

Condizione: New.

Hardcover. "The Technical Control of Dairy Products" is a brand new book written in English, aimed at providing insight into the technical aspects of dairy products. The book covers a range of topics related to the control and quality assurance of dairy products, making it a valuable resource for those interested in the dairy industry. With contributions from unknown authors, this book offers a comprehensive exploration of the technical challenges and solutions in the dairy products market.; 12.00 x 11.10 x 1.30.…

Taschenbuch. Condizione: Neu. Neuware - 'The Technical Control of Dairy Products' is a comprehensive and foundational treatise on the scientific management and chemical analysis of milk and its derivatives. Written by Timothy Mojonniere and Hugh Charles Troy, this work serves as an essential guide for professionals in the dairy industry, food scientists, and laboratory technicians. It provides detailed methodologies for testing and controlling the quality of various dairy products, including milk, cream, butter, cheese, and ice cream.The text delves into the intricacies of dairy chemistry, offering precise instructions for determining fat content, total solids, and other critical components that ensure product consistency and safety. With a focus on technical accuracy and industrial application, the authors bridge the gap between theoretical science and practical factory operations. Readers will find exhaustive discussions on the Mojonniere test, standardized procedures for laboratory equipment, and the economic importance of technical oversight in dairy production.This classic volume remains a significant historical reference for understanding the evolution of food safety standards and the development of modern dairy processing techniques. It is an invaluable resource for anyone interested in the history of agricultural science, industrial food production, and the rigorous standards that underpin the global dairy market.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you may see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.…

PAP. Condizione: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

PAP. Condizione: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Paperback. Condizione: new. Paperback. "The Technical Control of Dairy Products" is a comprehensive and foundational treatise on the scientific management and chemical analysis of milk and its derivatives. Written by Timothy Mojonniere and Hugh Charles Troy, this work serves as an essential guide for professionals in the dairy industry, food scientists, and laboratory technicians. It provides detailed methodologies for testing and controlling the quality of various dairy products, including milk, cream, butter, cheese, and ice cream.The text delves into the intricacies of dairy chemistry, offering precise instructions for determining fat content, total solids, and other critical components that ensure product consistency and safety. With a focus on technical accuracy and industrial application, the authors bridge the gap between theoretical science and practical factory operations. Readers will find exhaustive discussions on the Mojonniere test, standardized procedures for laboratory equipment, and the economic importance of technical oversight in dairy production.This classic volume remains a significant historical reference for understanding the evolution of food safety standards and the development of modern dairy processing techniques. It is an invaluable resource for anyone interested in the history of agricultural science, industrial food production, and the rigorous standards that underpin the global dairy market.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you may see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.…