Dairy Science and Technology Handbook (inbunden)
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Format
Inbunden (Hardback)
Språk
Engelska
Antal sidor
440
Utgivningsdatum
2006-11-01
Upplaga
Volume 2
Förlag
John Wiley & Sons Inc
Medarbetare
Hui
Illustrationer
black & white illustrations
Volymtitel
v. 2 Dairy Science and Technology Handbook Product Manufacturing
Dimensioner
229 x 152 x 29 mm
Vikt
826 g
Antal komponenter
1
Komponenter
9:B&W 6 x 9 in or 229 x 152 mm Case Laminate on Creme w/Gloss Lam
ISBN
9780470127070
Dairy Science and Technology Handbook (inbunden)

Dairy Science and Technology Handbook

Product Manufacturing

av Y H Hui
Inbunden Engelska, 2006-11-01
2669
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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.
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Övrig information

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. Shahani Chapter 2. Ice Cream and Frozen Desserts. - Rafael Jimenez-Flores, Norman J. Klipfel, and Joseph Tobias Chapter 3. Cheese. - K. Rajinder Nath Chapter 4. Concentrated and Dried Dairy Products. - Marijana Caric Chapter 5. Dairy Microbiology and Safety. - P.C. Vasavada and Maribeth A. Cousin Appendix. Food and Drug Administration, Part 135-Frozen Desserts, April 1, 1992.