Processed Cheese and Analogues
Aus der Reihe
Society of Dairy Technology Series
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Sprache:Englisch
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eBook Format:PDF
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Fr. 161.00
inkl. gesetzl. MwSt.Beschreibung
Produktdetails
Format
Kopierschutz
Ja
Family Sharing
Nein
Text-to-Speech
Nein
Erscheinungsdatum
03.05.2011
Verlag
Wiley-ScrivenerSeitenzahl
368 (Printausgabe)
Dateigröße
6816 KB
Auflage
1. Auflage
Sprache
Englisch
EAN
9781444341829
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. The chapters are authored
by an international team of experts.
This book is an essential resource for manufacturers and
users of processed and analogue cheese products internationally;
dairy scientists in industry and research; and advanced food
science students with an interest in dairy science.
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. The chapters are authored
by an international team of experts.
This book is an essential resource for manufacturers and
users of processed and analogue cheese products internationally;
dairy scientists in industry and research; and advanced food
science students with an interest in dairy science.
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