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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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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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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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Composites are materials in which two or more distinct materials are combined together but remain un;...
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A handbook of dairy statistics This book, "A handbook of dairy statistics," by Thomas Ross Pirtle, is a replication of a book originally;
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Once again the National Dairy Council has produced the industry reference on the important role of dairy foods in health. Packed with the;
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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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Advances in Dairy Product Science & Technology offers a comprehensive review of the most innovative scientific knowledge in the dairy food;
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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;
Vergelijkbare producten zoals Dairy Product Technology Recent Advances
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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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Examining the role of dairy products in diet and health and covering such areas as cardiovascular health, cancer, bone, and oral health;
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Dairy foods account for a large portion of the Western diet, but due to the potential diversity of their sources, this food group often;
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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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This new volume, Nanotechnology Applications in Dairy Science, is designed to provide new insight into the utilization of nanotechnology;
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This new volume, Nanotechnology Applications in Dairy Science, is designed to provide new insight into the utilization of nanotechnology;
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Featuring contributions by an international team of dairy and nutrition experts, this second edition of the popular Handbook of Milk of Non-Bovine;
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materials for further processing. Effective quality assurance in the dairy industry is needed now more than ever. This completely revised and;
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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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