R. K. Robinson – författare
Visar alla böcker från författaren R. K. Robinson. Handla med fri frakt och snabb leverans.
6 produkter
Developments in Food Microbiology—3
Häftad, 2014
550 kr
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The previous volumes in this series have included contributions on a varied range of topics. Some subjects were virtuaIIy self-selecting-no text on food microbiology could ignore the importance of food-borne pathogens-but others were included to iIIustrate, in some measure, the fascinating …
Modern Dairy Technology
Volume 2 Advances in Milk Products
E-bok, 2012
2111 kr
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As with the products and processes described in Volume· I of this book, many of the technical changes associated with, for example, the manufacture of cheeses or fermented milks have been subtle rather than dramatic. Nonetheless, the importance for the dairy industry has often been profound. The …
Modern Dairy Technology
Volume 2 Advances in Milk Products
Häftad, 2012
1636 kr
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As with the products and processes described in Volume· I of this book, many of the technical changes associated with, for example, the manufacture of cheeses or fermented milks have been subtle rather than dramatic. Nonetheless, the importance for the dairy industry has often been profound. The …
Tamime and Robinson's Yoghurt
Science and Technology
Inbunden, 2007
3486 kr
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Previous editions of Yoghurt: Science and Technology established the text as an essential reference underpinning the production of yoghurt of consistently high quality. The book has been completely revised and updated to produce this third edition, which combines coverage of recent developments in …
Tamime and Robinson's Yoghurt
Science and Technology
E-bok, 2007
3787 kr
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Previous editions of Yoghurt: Science and Technology established the text as an essential reference underpinning the production of yoghurt of consistently high quality. The book has been completely revised and updated to produce this third edition, which combines coverage of recent developments in …
Feta and Related Cheeses
E-bok, 1991
2404 kr
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This book provides a detailed guide to white brined cheeses: raw materials, processes, manufacture, equipment and packaging, chemistry, microbiology and sensory specifications. It includes comprehensive coverage of the production, maturation and distribution of cheeses such as Feta, Domiati and …
