Kniha Dairy Technology Shivashraya Singh

Dairy Technology

Vol.01: Milk and Milk Processing

Jazyk: Angličtina
Väzba: Pevná
Dostupnosť: Čaká sa dotlač
Termín neznámy
241.76
Processing of milk into various dairy foods, i.e. Dairy Technology is underpinned by disciplines suc...

Informácie o knihe

Jazyk
Angličtina
Väzba
Kniha - Pevná
Vydalo
2014
Stránok
318
EAN
9789383305087
ISBN
9383305088
Enbook ID
13387287
Hmotnosť
762
Rozmery
191 x 235 x 21

Kompletný popis

Processing of milk into various dairy foods, i.e. Dairy Technology is underpinned by disciplines such as chemistry and biochemistry, microbiology and process engineering. Strong emphasis on public health aspects and product quality demands that proper attention be given to the points in the production and processing chain where both pathogenic and spoilage microorganisms can be controlled effectively. Keeping above points in view, a very comprehensive book has been written encompassing entire gamuts of chemical, physical and microbiological characteristics of milk, processing and preservation of milk. The main objective of the book is to provide the latest information in a consolidated form at one point to meet the requirements of not only undergraduate and postgraduates students but also teachers and dairy professionals.

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