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ENGLISH

Microbial Toxins In Dairy Products

198,68€ + 10% CARD

 Food-borne diseases, including those via dairy products, have been recognised as major threats to human health.
ENGLISH

Milk And Dairy Products As Functional Foods

202,66€ + 10% CARD

 This book draws together a wealth of information regarding the functional health benefits of milk and dairy products. It examines the physiological role and the claimed health effects of dairy constituents such as proteins, bioactive peptides, conjugated linoleic acid (CLA) and omega 3 fatty acids.
ENGLISH

Biofilms In The Dairy Industry

198,68€ + 10% CARD

 In recent years, the formation and impacts of biofilms on dairy manufacturing have been studied extensively, from the effects of microbial enzymes produced during transportation of raw milk to the mechanisms of biofilm formation by thermophilic spore-forming bacteria.
ENGLISH

Membrane Processing - Dairy And Beverage Applications

214,58€ + 10% CARD

 Suitable for dairy and beverage processors involved in the application of membranes, both to aid the creation of novel products, and to improve their process economics, this title reviews the principals, developments and designs of membrane processes that are mainly used in commercial dairy and beverage applications.
ENGLISH

Processed Cheese And Analogues

by Adnan Y. Tamime

214,58€ + 10% CARD

 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.
ENGLISH

Technology Of Cheesemaking

245,06€ + 10% CARD

 Now in a fully-revised and updated second edition, this book covers the science and technology underlying cheesemaking as practised today in the manufacture of hard, semi-soft and mould-ripened cheeses.
ENGLISH

Dairy Fats And Related Products

267,58€ + 10% CARD

 Describes manufacturing methods for cream, butter and various types of low-fat spreads. This book offers examinations of relevant nutrition issues and analytical methods.
ENGLISH

Cleaning-In-Place - Dairy, Food And Beverage Operations

267,58€ + 10% CARD

 The third edition of this highly successful volume provides a balanced, leading edge assessment of a practice already well-established in dairy technology and now increasingly relevant in the processed food and beverages industries.
ENGLISH

Milk Processing And Quality Management

262,28€ + 10% CARD

 The production, safety, quality control, and processing of the dairy industry's raw commodity, milk, is of paramount importance throughout the world. This important book, which brings together expertise from many internationally acknowledged experts in the subject, covers all major aspects of hygienic milk production, storage, and processing.
ENGLISH

Dairy Powders And Concentrated Products

267,58€ + 10% CARD

 The latest addition to the successful Society of Dairy Technology series, this book details the manufacturing methods, scientific aspects and properties of milk powders (full-fat, skimmed and high protein powders made from milk retentates); whey powders; lactose; caseinates; sweetened condensed milk and evaporated milk.
ENGLISH

Brined Cheeses

262,28€ + 10% CARD

 Brined cheeses such as feta and halloumi have seen a large increase in popularity and as a result, increasing economic value. The dairy industry has carried out much research into starter cultures alongside technological developments, widening the range of brined cheese products available to consumers worldwide.
ENGLISH

Fermented Milks

267,58€ + 10% CARD

 In the second book to feature in the SDT series Fermented Milks reviews the properties and manufacturing methods associated with products such as yoghurt, buttermilk, kefir, koumiss milk-based fermented beverages and many other examples from around the globe, offering the reader a practically-oriented and user-friendly guide.
ENGLISH

Structure Of Dairy Products

267,58€ + 10% CARD

 Structure of Dairy Products, a new volume in the Society of Dairy Technology's Book Series, published by Blackwell Publishing, covers all major aspects of the structure of dairy products, including details of the use of techniques such as scanning electron microscopy and transmission electron microscopy.
ENGLISH

Architectural Detailing - Function, Constructibility, Aesthetics

by Edward (Yale University; Massachusetts Institute Of Technology) Allen e Patrick (North Carolina State University) Rand

OUT OF STOCK OR NOT AVAILABLE

 The industry-standard guide to designing well-performing structures<p>Architectural Detailingsystematically describes the principles by which good architectural details are designed.
ENGLISH

Wiley-Blackwell Student Dictionary Of Human Evolution

106,73€

free shipping

OUT OF STOCK OR NOT AVAILABLE

 Not so long ago, all a student studying human evolution needed was a familiarity with the relatively sparse fossil record and what limited information there was about the context of the sites, a basic knowledge of gross anatomy and archeology, and an understanding of simple analytical methods.
ENGLISH

Grand Guignol Orchestra, Vol. 4

by Kaori Yuki; Illustration: Kaori Yuki

9,45€

OUT OF STOCK OR NOT AVAILABLE

 Can Lucille and his orchestra defeat the zombie hordes infected with the Guignol virus? Volume 4 in the new series from VIZ Media.
ENGLISH

Technology Of Cheesemaking

OUT OF STOCK OR NOT AVAILABLE

 Now in a fully-revised and updated second edition, this book covers the science and technology underlying cheesemaking as practised today in the manufacture of hard, semi-soft and mould-ripened cheeses.

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