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A handbook featuring contributions from a variety of authors Edited by Y.H. Hui, the Dairy Science and Technology Handbook: Principles;
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of manufacturing dairy products. It discusses procedures and new advances in the manufacture technology for yogurt, ice cream, cheese, and dry and;
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milk fat globule membrane, analytical methods, materials science, technology and manufacturing of dairy fat-rich products such as butter, dairy;
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milk fat globule membrane, analytical methods, materials science, technology and manufacturing of dairy fat-rich products such as butter, dairy;
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Part of the Society of Dairy Technology Series, this book deals with a commercially significant sector of dairy science. The book includes;
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This textbook has been written for the students of B.Tech. (Dairy Technology) course being offered by different Dairy Science Colleges and;
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This volume covers the main sectors of dairy technology, their basic science and manufacture, their mechanisation and automation, and their;
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agencies, educators and students, Advances in Dairy Product Science & Technology includes vital information on the most up-to-date and;
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addresses various topics, ranging from the basics of dairy technology to the opportunities and challenges in the industry. Following an introduction;
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This book is mainly focused on effect of production and processing on microbiological quality of milk, bioactive fermented dairy products;
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addresses various topics, ranging from the basics of dairy technology to the opportunities and challenges in the industry. Following an introduction;
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Functional foods are emerging as key drivers of the global food economy and dairy ingredients and technology are at the forefront in these;
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Technology is a critical scholarly resource that explores multidisciplinary uses of cultures and enzymes in the production of dairy products;
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in dairy science and food science. It focuses on applications of nanotechnology in packaging and drying of dairy and meat products, nanofiltration;
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in dairy science and food science. It focuses on applications of nanotechnology in packaging and drying of dairy and meat products, nanofiltration;
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Building upon the scope of its predecessor, Dairy Science and Technology, Second Edition offers the latest information on the efficient;
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dairy technology and its applications. The book covers devices, standardization, packaging, ingredients, laws and regulatory guidelines, food;
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dairy technology and its applications. The book covers devices, standardization, packaging, ingredients, laws and regulatory guidelines, food;
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A comprehensive and thoroughly revised text on dairy science that contains information on the most recent developments The fully;
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This book reviews research on new developments in all areas of food science and technology. Topics discussed herein include the role of the;
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Addressing both theoretical and practical issues in dairy technology, this work offers coverage of the basic knowledge and scientific;
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Structure of Dairy Products SOCIETY OF DAIRY TECHNOLOGY SERIES Edited by A. Y. Tamime The Society of Dairy Technology (SDT) has joined;
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Handbook of Drying for Dairy Products is a complete guide to the field s principles and applications, with an emphasis on best practices;
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In the last two decades, there have been significant developments in membrane filtration processes for the dairy and beverage industries;
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Dairy Foods: Processing, Quality, and Analytical Techniques provides comprehensive knowledge on the different factors involved in the;
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for leading scientists and researchers in the field of dairy science and technology, this valuable compendium covers innovative;
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