Utvidet returrett til 31. januar 2025

Dairy Products and Quality Assurance: Vol.02: Dairy Technology

- Vol.02 Dairy Products and Quality Assurance

Om Dairy Products and Quality Assurance: Vol.02: Dairy Technology

Dairy Technology is the industrial, non-farm phase of the tremendously large, dynamic and complex dairy industry. This phase represents a combination of science, engineering, business, and art as applied to all dairy and dairy-type foods and their industries. Dairy and dairy-type foods represent a major segment of the vast and varied food industry. This comprehensive book has been written encompassing entire gamuts of manufacture of dairy products, functional foods, utilization of dairy byproducts, cleaning and sanitization and quality assurance. 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.

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  • Språk:
  • Engelsk
  • ISBN:
  • 9789383305094
  • Bindende:
  • Hardback
  • Sider:
  • 720
  • Utgitt:
  • 15. januar 2014
  • Dimensjoner:
  • 47x152x229 mm.
  • Vekt:
  • 1550 g.
  • BLACK NOVEMBER
  Gratis frakt
Leveringstid: 2-4 uker
Forventet levering: 19. desember 2024

Beskrivelse av Dairy Products and Quality Assurance: Vol.02: Dairy Technology

Dairy Technology is the industrial, non-farm phase of the tremendously large, dynamic and complex dairy industry. This phase represents a combination of science, engineering, business, and art as applied to all dairy and dairy-type foods and their industries. Dairy and dairy-type foods represent a major segment of the vast and varied food industry. This comprehensive book has been written encompassing entire gamuts of manufacture of dairy products, functional foods, utilization of dairy byproducts, cleaning and sanitization and quality assurance. 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.

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