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Processed cheese and analogues /
Part of the Society of Dairy Technology Series, this book deals with a commercially significant sector of dairy science. The book includes chapters on legislation, functionality of ingredients, processing plants and equipment, manufacturing best practice, packaging, and quality control. The chapters...
| Clasificación: | Libro Electrónico |
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| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Oxford ; Ames, Iowa :
Wiley-Blackwell,
Ã2011.
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| Colección: | Society of Dairy Technology series.
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| Temas: | |
| Acceso en línea: | Texto completo |
| Sumario: | Part of the Society of Dairy Technology Series, this book deals with a commercially significant sector of dairy science. The book includes chapters on legislation, functionality of ingredients, processing plants and equipment, manufacturing best practice, packaging, and quality control. The chapters are authored by an international team of experts. This book is an essential resource for manufacturers and users of processed and analogue cheese products internationally; dairy scientists in industry and research; and advanced food science students with an interest in dairy science. |
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| Descripción Física: | 1 online resource (xviii, 350 pages, [12] pages of color plates) : illustrations (some color) |
| Bibliografía: | Includes bibliographical references and index. |
| ISBN: | 9781444341850 1444341855 9781444341829 1444341820 9781444341836 1444341839 9786613178121 6613178128 9781523118649 1523118644 1283178125 9781283178129 |