- We will send in 10–14 business days.
/images/books/13656810/9789383305087.jpg)
- Author: Shivashraya Singh
- Publisher: NIPA
- Year: 2014
- Pages: 318
- ISBN-10: 9383305088
- ISBN-13: 9789383305087
- Format: 19.1 x 23.5 x 1.9 cm, hardcover
- Language: English
- SAVE -10% with code: EXTRA
Reviews
Description
Processing of milk into various dairy foods, i.e. Dairy Technology is underpinned by disciplines such as chemistry and biochemistry, microbiology and process engineering. Strong emphasis on public health aspects and product quality demands that proper attention be given to the points in the production and processing chain where both pathogenic and spoilage microorganisms can be controlled effectively. Keeping above points in view, a very comprehensive book has been written encompassing entire gamuts of chemical, physical and microbiological characteristics of milk, processing and preservation of milk. The main objective of the book is to provide the latest information in a consolidated form at one point to meet the requirements of not only undergraduate and postgraduates students but also teachers and dairy professionals.
EXTRA 10 % discount with code: EXTRA
The promotion ends in 4d.09:01:28
The discount code is valid when purchasing from 10 €. Discounts do not stack.
- Author: Shivashraya Singh
- Publisher: NIPA
- Year: 2014
- Pages: 318
- ISBN-10: 9383305088
- ISBN-13: 9789383305087
- Format: 19.1 x 23.5 x 1.9 cm, hardcover
- Language: English English
Processing of milk into various dairy foods, i.e. Dairy Technology is underpinned by disciplines such as chemistry and biochemistry, microbiology and process engineering. Strong emphasis on public health aspects and product quality demands that proper attention be given to the points in the production and processing chain where both pathogenic and spoilage microorganisms can be controlled effectively. Keeping above points in view, a very comprehensive book has been written encompassing entire gamuts of chemical, physical and microbiological characteristics of milk, processing and preservation of milk. The main objective of the book is to provide the latest information in a consolidated form at one point to meet the requirements of not only undergraduate and postgraduates students but also teachers and dairy professionals.
Reviews