Analytical Methods For Food And Dairy Powders
idioma: inglês
Editor:
JOHN WILEY AND SONS LTD, março de 2012 ‧
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SINOPSE
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.
DETALHES
| Propriedade | Descrição |
|---|---|
| ISBN: | 9780470655986 |
| Editor: | JOHN WILEY AND SONS LTD |
| Data de Lançamento: | março de 2012 |
| Idioma: | Inglês |
| Encadernação: | Capa dura |
| Páginas: | 248 |
| Tipo de produto: | Livro |
| Classificação Temática: |
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| EAN: | 9780470655986 |