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Technology of Dairy Products

Ralph Early

Published by Springer
ISBN 10: 075140344X / ISBN 13: 9780751403442
New / Hardcover / Quantity Available: 20
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Title: Technology of Dairy Products

Publisher: Springer

Binding: Hardcover

Book Condition: New

Book Type: Hardcover

Description:

Hardcover. 446 pages. Dimensions: 9.6in. x 6.3in. x 1.2in.The first edition of this book rapidly established a reputation for providing a unique source of highly practical information on dairy product technology. Coverage is of products in which milk is either the main component or a less obvious ingredient. This new edition continues to explain methods of milk product manufacture, the technology involved, and how other influences affect finished products. Coverage is expanded to fill some important gaps, and in addition to three new chapters (microbiology, packaging, editorial introduction) The other chapters have been revised, enlarged, and brought up to date, Written for food technologists making dairy products, the book is also an essential source of reference for the industries ingredient suppliers and equipment manufacturers, and those working in academic and research institutions. The contributors have extensive practical experience of the industry. This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN. Bookseller Inventory # 9780751403442

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Synopsis: The first edition of this book rapidly established a reputation for providing a unique source of highly practical information on dairy product technology. Coverage is of products in which milk is either the main component or a less obvious ingredient. This new edition continues to explain methods of milk product manufacture, the technology involved, and how other influences affect finished products. Coverage is expanded to fill some important gaps, and in addition to three new chapters (microbiology, packaging, editorial introduction) The other chapters have been revised, enlarged, and brought up to date, Written for food technologists making dairy products, the book is also an essential source of reference for the industries ingredient suppliers and equipment manufacturers, and those working in academic and research institutions. The contributors have extensive practical experience of the industry.

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