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Processing and Technology of Dairy Products

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Non-Thermal Processing Technologies for the Dairy Industry

various dairy products by using super critical CO2 extraction technology. Explains application of ozone and cold plasma technology for;

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Dairy Processing and Quality Assurance

Dairy Processing and Quality Assurance, Second Edition describes the processing and manufacturing stages of market milk and major dairy;

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Processing Technologies for Milk and Milk Products

for leading scientists and researchers in the field of dairy science and technology, this valuable compendium covers innovative;

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Processing Technologies for Milk and Milk Products

contributions for leading scientists and researchers in the field of dairy science and technology, this valuable compendium covers;

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Dairy Processing

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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Advances in Dairy Products

agencies, educators and students, Advances in Dairy Product Science & Technology includes vital information on the most up-to-date and;

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Dairy Processing Advanced Research to Applications

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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Dairy Product Technology Recent Advances

This book is mainly focused on effect of production and processing on microbiological quality of milk, bioactive fermented dairy products;

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Novel Dairy Processing Technologies

conservation and opportunities in the dairy industry This book presents new information on the technology of ohmic heating for milk pasteurization;

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Novel Dairy Processing Technologies

industry energy conservation and opportunities in the dairy industry This book presents new information on the technology of ohmic;

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Dairy Science and Technology

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 Microbiology and Biochemistry

This book covers recent developments in types, classifications, and genetic traits of indigenous milk microorganisms and dairy starter;

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Microbiology in Dairy Processing

production of milk products Microbiology in Dairy Processing offers a comprehensive introduction to the most current knowledge and research;

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Dairy Science And Technology Handbook

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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Processed Cheese and Analogues

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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Dairy Fat Products and Functionality

milk fat globule membrane, analytical methods, materials science, technology and manufacturing of dairy fat-rich products such as butter, dairy;

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Dairy Fat Products and Functionality

milk fat globule membrane, analytical methods, materials science, technology and manufacturing of dairy fat-rich products such as butter, dairy;

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Microbial Toxins in Dairy Products

of milk, post-processing contamination, failure in due diligence and an unhygienic water supply. Dairy food-borne diseases affecting human health;

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Microbial Cultures and Enzymes in Dairy Technology

Technology is a critical scholarly resource that explores multidisciplinary uses of cultures and enzymes in the production of dairy products;

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Agents of Change

essential component of milk and other dairy product production, and with advancing technology and processing techniques, its importance is at its;

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Engineering Aspects of Milk and Dairy Products

Expert Insight into the Engineering Aspects of Dairy Products Manufacturing Consumer demand is constantly on the rise for better and;

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Dairy Foods

Dairy Foods: Processing, Quality, and Analytical Techniques provides comprehensive knowledge on the different factors involved in the;

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Advances in Dairy Microbial Products

Advances in Dairy Microbial Products describes the importance and utility of microbial products used in dairy products. This book;

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Dairy Science And Technology Handbook

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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The Sensory Evaluation of Dairy Products

products and modern applications of the science. It is an excellent scientific reference for training in dairy product evaluation and is a;

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The Sensory Evaluation of Dairy Products

products and modern applications of the science. It is an excellent scientific reference for training in dairy product evaluation and is a;

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