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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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Book Description Springer Nature (SIE), India, 2010. Paperback. Condition: Brand New. Book Condition:- Brand New. Secured Packaging. Fast DeliveryBookseller Inventory # STM-9788184896411. book. Seller Inventory # STM-9788184896411
Book Description Condition: Brand New. New, SoftCover International edition. Different ISBN and Cover image but contents are same as US edition. Excellent Customer Service. Seller Inventory # ABEUSAAUG18BOOK-109263
Book Description Springer Nature (Sie), 2010. Soft cover. Condition: New. 459pp. Seller Inventory # 594665
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Book Description SPRINGER, 2010. Condition: New. book. Seller Inventory # M8184896417
Book Description Condition: Brand New. New Paperback International Edition. Same ISBN as per description. Books in English. Perfect Condition. 100% Customer Satisfaction. Ships Fast. Delivery within 4 - 5 days. Seller Inventory # 8184896417-1102018