Dairy Science and Technology Handbook, Volume 2

Product Manufacturing

Inbunden, Engelska, 2006

3 603 kr

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Beskrivning

Written by renowned dairy experts with diversified backgrounds and exper this extremely useful book offers a thorough account of manufacturing dairy products. It 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.

Produktinformation

Utgivningsdatum:2006-11-27
Mått:160 x 229 x 36 mm
Vikt:816 g
Format:Inbunden
Språk:Engelska
Antal sidor:448
Förlag:John Wiley & Sons Inc
ISBN:9780470127070

Utforska kategorier

Kemi inom Naturvetenskap och teknik

Mer om författaren

Y. H. Hui and are the authors of Dairy Science and Technology Handbook: Product Manufacturing, Volume 2, published by Wiley.

Innehållsförteckning

Preface. Contributors.Chapter 1. Yogurt. - Ramesh C. Chandan and Khem M. ShahaniChapter 2. Ice Cream and Frozen Desserts. - Rafael Jiménez-Flores, Norman J. Klipfel, and Joseph TobiasChapter 3. Cheese. - K. Rajinder NathChapter 4. Concentrated and Dried Dairy Products. - Marijana CaricChapter 5. Dairy Microbiology and Safety. - P.C. Vasavada and Maribeth A. CousinAppendix. Food and Drug Administration, Part 135-Frozen Desserts, April 1, 1992.