Analytical Methods For Food And Dairy Powders
language: english
Publisher:
JOHN WILEY AND SONS LTD, March of 2012 ‧
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SYNOPSIS
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.
DETAILS
| Property | Description |
|---|---|
| ISBN: | 9780470655986 |
| Publisher: | JOHN WILEY AND SONS LTD |
| Release Date: | March of 2012 |
| Language: | English |
| Cover: | Hardcover |
| Pages: | 248 |
| Format: | Book |
| Categories: |
Books in English
>
Engineering
>
General Engineering
Books in English > Others |
| EAN: | 9780470655986 |