Analytical Methods for Food and Dairy Powders (Bog, Hardback, Engelsk) af P Schuck
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Analytical Methods for Food and Dairy Powders

(Bog, Hardback, Engelsk)
Forfattere: Pierre Schuck, Romain Jeantet, Anne Dolivet
Analytical Methods for Food and Dairy Powders
Forlag: John Wiley and Sons Ltd

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Beskrivelse

Food and dairy powders are created by dehydrating perishable produce, such as milk, eggs, fruit and meat, in order to extend their shelf life and stabilise them for storage or transport. This book uses 25 dairy and non-dairy powders to illustrate a range of biochemical and physical methods used to evaluate and characterise powdered food products.

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Alle detaljer

Forlag John Wiley and Sons Ltd
Forfattere Pierre Schuck, Romain Jeantet, Anne Dolivet
Type Bog
Format Hardback
Sprog Engelsk
Udgivelsesdato 23-03-2012
Første udgivelsesår 2012
Originalsprog United Kingdom
Sideantal 248
Indbinding Hardback
Forlag John Wiley and Sons Ltd
Sideoplysninger 248 pages
Mål 237 x 153 x 17
ISBN-13 / EAN-13 9780470655986