Encyclopedia of dairy sciences /

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Dairy Science includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspects of milk itself as well as the technological (processing) aspects of the transormation of milk into its various consumer products, including beverages, fe...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Fuquay, John W. (Editor ), Fox, P. F. (Editor ), McSweeney, P. L. H. (Editor )
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Amsterdam : Elsevier, [2011].
Edición:2nd edition.
Temas:
Dairying > Encyclopedias.
Dairy farming > Encyclopedias.
Industrie laiti�ere > Encyclop�edies.
�Elevage laitier > Encyclop�edies.
Dairy farming.
Dairying.
Encyclopedia
encyclopedias.
Encyclopedias.
Encyclop�edies.
Acceso en línea:Texto completo
Descripción
Sumario:Dairy Science includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspects of milk itself as well as the technological (processing) aspects of the transormation of milk into its various consumer products, including beverages, fermented products, contentraed and dried products, butter and ice cream. This new editionincludes informationon the possible impact of genetic modification of dairy animals, safety concerns of raw milk and raw milk products, peptides in milk, dairy-based allergies, packaging and shelf-li.
Descripción Física:1 online resource (4 volumes) : illustrations (some color)
Bibliografía:Includes bibliographical references and index.
ISBN:9780123744074
0123744075

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