Dairy processing improving quality di smit (10 risultati)
Lingua: Inglese
Editore: Woodhead Publishing, 2003
Serie: Libro 15 di 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
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Da: Romtrade Corp., STERLING HEIGHTS, MI, U.S.A.Romtrade Corp.
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EUR 49,86
Spedizione gratuitaSpedito in U.S.A.Quantità: 5 disponibili
Condizione: New. This is a Brand-new US Edition. This Item may be shipped from US or any other country as we have multiple locations worldwide.
Lingua: Inglese
Editore: Woodhead Publishing, 2003
Serie: Libro 15 di 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
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Da: SMASS Sellers, IRVING, TX, U.S.A.SMASS Sellers
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EUR 51,88
Spedizione gratuitaSpedito in U.S.A.Quantità: 5 disponibili
Condizione: New. Brand New Original US Edition. Customer service! Satisfaction Guaranteed.
Lingua: Inglese
Editore: Woodhead Publishing Ltd, 2003
Serie: Libro 15 di 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
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Da: Anybook.com, Lincoln, Regno UnitoAnybook.com
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EUR 51,68
EUR 15,88 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Condizione: Fair. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In fair condition, suitable as a study copy. No dust jacket. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,1150grams, ISBN:1855736764.
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Da: Books in my Basket, New Delhi, IndiaBooks in my Basket
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EUR 58,26
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Hardcover. Condizione: New. ISBN:9789351073284.
Lingua: Inglese
Editore: WOODHEAD PUBLISHING EXCLUSIVE (RS), 2003
Serie: Libro 15 di 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
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- Edizione Internazionale
Da: UK BOOKS STORE, London, LONDO, Regno UnitoUK BOOKS STORE
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Condizione: New. Brand New! Fast Delivery This is an International Edition and ship within 24-48 hours. Deliver by FedEx and Dhl, & Aramex, UPS, & USPS and we do accept APO and PO BOX Addresses. Order can be delivered worldwide within 6-10 days and we do have flat rate for up to 2LB. Extra shipping charges will be requested if t…he Book weight is more than 5 LB. This Item May be shipped from India, United states & United Kingdom. Depending on your location and availability.
Lingua: Inglese
Editore: Woodhead Publishing, UK, 2003
Serie: Libro 15 di 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
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Da: Harry Righton, evesham, Regno UnitoHarry Righton
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Hardcover. Condizione: Very Good. No Jacket. no dustjacket, spine sunned. Size: 8vo - over 7¾ - 9¾" tall. Book.
Lingua: Inglese
Editore: Woodhead Publishing, 2003
Da: Books in my Basket, New Delhi, IndiaBooks in my Basket
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EUR 51,78
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Aggiungi al carrelloN.A. Condizione: New. ISBN:9781855736764,Territorial restriction maybe printed on the book. This is an Int'l edition, ISBN and cover may differ from US edition, Contents same as US edition.
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Da: Mispah books, Redhill, SURRE, Regno UnitoMispah books
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EUR 87,77
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Hardcover. Condizione: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.
Lingua: Inglese
Editore: CRC Press, 2003
Serie: Libro 15 di 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
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Da: LIBRERIA LEA+, Santiago, RM, CileLIBRERIA LEA+
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EUR 91,83
EUR 31,66 spedizioneSpedito da Cile a U.S.A.Quantità: 1 disponibili
Dura. Condizione: New. Condizione sovraccoperta: Nuevo. 0. The dairy sector continues to be at the forefront of innovation in food processing. With its distinguished editor and international team of contributors, Dairy Processing: Improving Quality reviews key developments and their impact on product safety and quality. The firs…t two chapters provide a foundation for the rest of the book, summarising the latest research on the constituents of milk and reviewing how agricultural practice influences raw milk quality. The remainder of Part 1 focuses on key aspects of safety: good hygienic practice; improvements in pasteurisation and sterilisation; and the use of modelling to assess the effectiveness of pasteurisation. The final chapters in Part I discuss aspects of product quality, from flavour, texture, shelf-life and authenticy to the increasingly important area of functional dairy products. Part 2 reviews some of the major technological advances in the sector. It discusses on-line control of process efficiency and product quality, shelf-life, high pressure processing, drying and the production of powdered dairy products, and the use of dissolved carbon dioxide to extend the shelf-life of milk. Part 3 looks in detail at key advances in cheese manufacturing. 940 gr. No Aplica (illustratore). Libro.
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- Prima edizione
Da: Vedams eBooks (P) Ltd, New Delhi, IndiaVedams eBooks (P) Ltd
Contatta il venditoreVenditore con 4 stelleCondizione: Nuovo
EUR 112,39
EUR 17,50 spedizioneSpedito da India a U.S.A.Quantità: 1 disponibili
Hardcover. Condizione: New. Condizione sovraccoperta: New. 1st Edition. The dairy sector continues to be at the forefront of innovation in food processing. With its distinguished editor and international team of contributors, Dairy processing: improving quality reviews key developments and their impact on product safety and qual…ity. The first two chapters of part one provide a foundation for the rest of the book, summarising the latest research on the constituents of milk and reviewing how agricultural practice influences the quality of raw milk. This is followed by three chapters on key aspects of safety: good hygienic practice, improvements in pasteurisation and sterilisation, and the use of modelling to assess the effectiveness of pasteurisation. A final sequence of chapters in part one discuss aspects of product quality, from flavour, texture, shelf-life and authenticity to the increasingly important area of functional dairy products. Part two reviews some of the major technological advances in the sector. The first two chapters discuss developments in on-line control of process efficiency and product quality. They are followed by chapters on new technologies to improve qualities such as shelf-life, including high pressure processing, drying and the production of powdered dairy products, and the use of dissolved carbon dioxide to extend the shelf-life of milk. Part three looks in more detail at key advances in cheese manufacture. Dairy processing: improving quality is a standard reference for the dairy industry in improving process efficiency and product quality.
