Richard K. Robinson – författare
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13 produkter
Advanced Dairy Science and Technology
Av Richard K. Robinson, Trevor Britz
E-bok, 2008
3568 kr
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This important and comprehensive book covers, in depth, the most important recent advances in dairy technology. Providing core commercially important information for the dairy industry, the editors, both internationally known for their work in this area, have drawn together an impressive and …
Dairy Microbiology Handbook
The Microbiology of Milk and Milk Products
E-bok, 2005
3454 kr
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Throughout the world, milk and milk products are indispensable components of the food chain. Not only do individual consumers use liquid milk for beverages and cooking, but food manufacturers use vast quantities of milk powder, concentrated milks, butter, and cream as raw materials for further …
Dairy Microbiology Handbook
The Microbiology of Milk and Milk Products
Inbunden, 2002
2973 kr
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Throughout the world, milk and milk products are indispensable components of the food chain. Not only do individual consumers use liquid milk for beverages and cooking, but food manufacturers use vast quantities of milk powder, concentrated milks, butter, and cream as raw materials for further …
Cheesemaking Practice
Av R. Andrew Wilbey, J.E. Scott m. fl.
Inbunden, 1998
3061 kr
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When the late Reg Scott wrote the first edition of this book in 1981, his intention was 'to produce a script generally interesting to those readers requiring more information on cheese'. It was not conceived as a book that covered the most recent developments with respect to lipid or protein …
Advanced Dairy Science and Technology
Inbunden, 2008
3051 kr
Lägg i varukorg
This important and comprehensive book covers, in depth, the most important recent advances in dairy technology. Providing core commercially important information for the dairy industry, the editors, both internationally known for their work in this area, have drawn together an impressive and …
Cheesemaking Practice
Av R. Andrew Wilbey, J.E. Scott m. fl.
Häftad, 2012
3061 kr
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When the late Reg Scott wrote the first edition of this book in 1981, his intention was 'to produce a script generally interesting to those readers requiring more information on cheese'. It was not conceived as a book that covered the most recent developments with respect to lipid or protein …
Cheesemaking Practice
Av Richard K. Robinson, J.E. Scott m. fl.
E-bok, 2012
4066 kr
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When the late Reg Scott wrote the first edition of this book in 1981, his intention was ''to produce a script generally interesting to those readers requiring more information on cheese''. It was not conceived as a book that covered the most recent developments with respect to lipid or protein …
Developments in Food Microbiology—4
Häftad, 2012
554 kr
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There is no doubt that this volume, like its predecessors, contains some outstanding reviews of topics of immediate relevance to food microbiolo gists. Current views on botulism or the detection of mycotoxins are obvious examples, while the authoritative discussion of culture systems for the dairy …
Encyclopaedia of Food Science, Food Technology and Nutrition
Av Robert Macrae, Michele J. Sadler m. fl.
Inbunden, 2005
4633 kr
Tillfälligt slut
Encyclopaedia of Food Science, Food Technology and Nutrition
Av Robert Macrae, Michele J. Sadler m. fl.
Inbunden, 1993
4368 kr
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Encyclopaedia of Food Science, Food Technology and Nutrition
Av Robert Macrae, Michele J. Sadler m. fl.
Inbunden, 1993
4368 kr
Tillfälligt slut
Encyclopaedia of Food Science, Food Technology and Nutrition
Av Robert Macrae, Michele J. Sadler m. fl.
Inbunden, 2005
4633 kr
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Encyclopaedia of Food Science, Food Technology and Nutrition, Volume 6
Av Robert Macrae, Michele J. Sadler m. fl.
Inbunden, 2005
4498 kr
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