- We will send in 10–14 business days.
/images/books/2821174/9780128204788.jpg)
- Publisher: Woodhead Publishing
- ISBN-10: 0128204788
- ISBN-13: 9780128204788
- Format: 19.1 x 23.5 x 2.2 cm, hardcover
- Language: English
- SAVE -10% with code: EXTRA
Dairy Foods (e-book) (used book) | bookbook.eu
Reviews
Description
Dairy Foods: Processing, Quality, and Analytical Techniques provides comprehensive knowledge on the different factors involved in the development and safety precautions behind dairy foods, including special references to both theoretical and practical aspects. The book presents relevant information about the quality of dairy foods, including raw milk quality, predictive microbiology and risk analysis, food defense and food fraud. In addition, it looks into environmental aspects and consumer perception and goes on to cover methods and practices to process dairy products and analytical techniques behind dairy product development. Techniques explored include time domain magnetic resonance, thermal analysis and chemometric methods.
This will be a valuable resource for researchers and practitioners in the dairy industry, as well as students in dairy science courses.
EXTRA 10 % discount with code: EXTRA
The promotion ends in 18d.18:01:18
The discount code is valid when purchasing from 10 €. Discounts do not stack.
- Publisher: Woodhead Publishing
- ISBN-10: 0128204788
- ISBN-13: 9780128204788
- Format: 19.1 x 23.5 x 2.2 cm, hardcover
- Language: English English
Dairy Foods: Processing, Quality, and Analytical Techniques provides comprehensive knowledge on the different factors involved in the development and safety precautions behind dairy foods, including special references to both theoretical and practical aspects. The book presents relevant information about the quality of dairy foods, including raw milk quality, predictive microbiology and risk analysis, food defense and food fraud. In addition, it looks into environmental aspects and consumer perception and goes on to cover methods and practices to process dairy products and analytical techniques behind dairy product development. Techniques explored include time domain magnetic resonance, thermal analysis and chemometric methods.
This will be a valuable resource for researchers and practitioners in the dairy industry, as well as students in dairy science courses.
Reviews