9786139953325 - studies on ultra-high temperature "uht" processing of milk: ultra-high temperature "uht" milk di hamad, mohamed nour-eldin farid (9 risultati)
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Da: Books Puddle, New York, NY, U.S.A.Books Puddle
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EUR 85,94
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Condizione: New.
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Da: Revaluation Books, Exeter, Regno UnitoRevaluation Books
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 95,23
EUR 11,71 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Paperback. Condizione: Brand New. 100 pages. 8.66x5.91x0.23 inches. In Stock.
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Da: preigu, Osnabrück, Germaniapreigu
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EUR 47,90
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Taschenbuch. Condizione: Neu. Studies on Ultra-High Temperature "UHT" Processing of Milk | Ultra-High Temperature "UHT" Milk | Mohamed Nour-Eldin Farid Hamad | Taschenbuch | 100 S. | Englisch | 2019 | LAP LAMBERT Academic Publishing | EAN 9786139953325 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landst…r. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.
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Da: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermaniaBuchWeltWeit Ludwig Meier e.K.
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EUR 54,90
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Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -UHT milk is aseptic milk with normal flavor and aroma, its validity about 180 days. The milk is heated up to 140°C for few seconds and aseptically packed. The Egyptian Standards No. 1623/2005 for the UHT milk permit and encourage t…he production and consumption of UHT milk. The present investigation is done to answer two main questions, the first is a survey study to follow the specification of UHT milk found in the Egyptian market and if it is accomplishing the Egyptian Specification No. 1623/2005. Secondly an attempt to develop acceptable UHT milk, making a combination between pressure of homogenization and the amount of stabilizer to produce UHT milk from fresh cow milk and another from recombined milk of skim milk powder and palm oil. The aim of study is: - To run a survey study about the main UHT milk found in the Egyptian market, to follow their specifications according to the standard specification 1623/2005 issued by Egyptian Organization for standardization and quality. - To prepare UHT milk from fresh or recombined milk under lower homogenization pressure, with different combinations between pressure and amount of stabilizers. 100 pp. Englisch.
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Da: Majestic Books, Hounslow, Regno UnitoMajestic Books
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EUR 86,61
EUR 7,61 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 4 disponibili
Condizione: New. Print on Demand.
Studies on Ultra-High Temperature \ UHT\ Processing of Milk
Mohamed Nour-Eldin Farid Hamad|Mostafa Elsaid Alhosiney Almowafy Shahin
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Da: moluna, Greven, Germaniamoluna
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Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Hamad Mohamed Nour-Eldin FaridProfessor of Dairying, Vice-Dean of the Faculty of Agriculture, Damietta University, Head of Dairy Department, Manager of Quality Assurance and Performance Assessment Unit…, Damietta University (2012/2015.
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Da: Biblios, frankfurt am main, HESSE, GermaniaBiblios
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EUR 88,80
EUR 9,95 spedizioneSpedito da Germania a U.S.A.Quantità: 4 disponibili
Condizione: New. PRINT ON DEMAND.
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Da: buchversandmimpf2000, Emtmannsberg, BAYE, Germaniabuchversandmimpf2000
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 54,90
EUR 60,00 spedizioneSpedito da Germania a U.S.A.Quantità: 1 disponibili
Taschenbuch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -UHT milk is aseptic milk with normal flavor and aroma, its validity about 180 days. The milk is heated up to 140°C for few seconds and aseptically packed. The Egyptian Standards No. 1623/2005 for the UHT milk permit and encourage the p…roduction and consumption of UHT milk. The present investigation is done to answer two main questions, the first is a survey study to follow the specification of UHT milk found in the Egyptian market and if it is accomplishing the Egyptian Specification No. 1623/2005. Secondly an attempt to develop acceptable UHT milk, making a combination between pressure of homogenization and the amount of stabilizer to produce UHT milk from fresh cow milk and another from recombined milk of skim milk powder and palm oil. The aim of study is: ¿ To run a survey study about the main UHT milk found in the Egyptian market, to follow their specifications according to the standard specification 1623/2005 issued by Egyptian Organization for standardization and quality. ¿ To prepare UHT milk from fresh or recombined milk under lower homogenization pressure, with different combinations between pressure and amount of stabilizers.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 100 pp. Englisch.
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Da: AHA-BUCH GmbH, Einbeck, GermaniaAHA-BUCH GmbH
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 55,56
EUR 60,84 spedizioneSpedito da Germania a U.S.A.Quantità: 1 disponibili
Taschenbuch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - UHT milk is aseptic milk with normal flavor and aroma, its validity about 180 days. The milk is heated up to 140°C for few seconds and aseptically packed. The Egyptian Standards No. 1623/2005 for the UHT milk permit and encourage the pr…oduction and consumption of UHT milk. The present investigation is done to answer two main questions, the first is a survey study to follow the specification of UHT milk found in the Egyptian market and if it is accomplishing the Egyptian Specification No. 1623/2005. Secondly an attempt to develop acceptable UHT milk, making a combination between pressure of homogenization and the amount of stabilizer to produce UHT milk from fresh cow milk and another from recombined milk of skim milk powder and palm oil. The aim of study is: - To run a survey study about the main UHT milk found in the Egyptian market, to follow their specifications according to the standard specification 1623/2005 issued by Egyptian Organization for standardization and quality. - To prepare UHT milk from fresh or recombined milk under lower homogenization pressure, with different combinations between pressure and amount of stabilizers.
