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Analytical Methods For Food And Dairy Powders

by Romain Jeantet, Anne Dolivet e Pierre Schuck
language: english
Publisher: JOHN WILEY AND SONS LTD, March of 2012 ‧
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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.

Analytical Methods For Food And Dairy Powders

by Romain Jeantet, Anne Dolivet e Pierre Schuck

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