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Structure of Dairy Products.
Structure of Dairy Products. SOCIETY OF DAIRY TECHNOLOGY SERIES. Edited by A.Y. Tamime. The Society of Dairy Technology (SDT) has joined with Blackwell Publishing to produce a series of technical dairy-related handbooks providing an invaluable resource for all those involved in the dairy industry; f...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Chichester :
John Wiley & Sons,
2007.
|
| Colección: | Society of Dairy Technology series.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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|---|---|---|---|
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| 003 | OCoLC | ||
| 005 | 20240329122006.0 | ||
| 006 | m o d | ||
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| 008 | 090817s2007 xx o 000 0 eng d | ||
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| 084 | |a CHE 503f |2 stub | ||
| 084 | |a LAN 835f |2 stub | ||
| 049 | |a UAMI | ||
| 100 | 1 | |a Tamime, Dr. Adnan. | |
| 245 | 1 | 0 | |a Structure of Dairy Products. |
| 260 | |a Chichester : |b John Wiley & Sons, |c 2007. | ||
| 300 | |a 1 online resource (310 pages) | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Society of Dairy Technology Series | |
| 505 | 0 | |a Structure of Dairy Products; Contents; Preface to Technical Series; Preface; Contributors; 1 Overview of Microscopical Approaches; 2 Instrumental Techniques for Sample Preparation; 3 Microstructure of Milk Components; 4 Microstructure of Dairy Fat Products; 5 Microstructure of Concentrated and Dried Milk Products; 6 Structure of Fermented Milks; 7 Microstructure of Natural Cheeses; 8 Processed Cheese and Cheese Analogues; 9 Microstructure of Frozen and Dairy-Based Confectionery Products; 10 The Microscope in Troubleshooting; Index. | |
| 520 | |a Structure of Dairy Products. SOCIETY OF DAIRY TECHNOLOGY SERIES. Edited by A.Y. Tamime. The Society of Dairy Technology (SDT) has joined with Blackwell Publishing to produce a series of technical dairy-related handbooks providing an invaluable resource for all those involved in the dairy industry; from practitioners to technologists working in both traditional and modern large-scale dairy operations. The previous 30 years have witnessed great interest in the microstructure of dairy products, which has a vital bearing on, e.g. texture, sensory qualities, shelf life and packaging requirements o. | ||
| 588 | 0 | |a Print version record. | |
| 590 | |a ProQuest Ebook Central |b Ebook Central Academic Complete | ||
| 650 | 0 | |a Dairy products |x Analysis. | |
| 650 | 0 | |a Dairy processing. | |
| 650 | 6 | |a Produits laitiers |x Analyse. | |
| 650 | 6 | |a Produits laitiers |x Traitement. | |
| 650 | 7 | |a Dairy processing |2 fast | |
| 650 | 7 | |a Dairy products |x Analysis |2 fast | |
| 776 | 1 | |z 9781405129756 | |
| 830 | 0 | |a Society of Dairy Technology series. | |
| 856 | 4 | 0 | |u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=351471 |z Texto completo |
| 938 | |a 123Library |b 123L |n 25385 | ||
| 938 | |a EBL - Ebook Library |b EBLB |n EBL351471 | ||
| 994 | |a 92 |b IZTAP | ||