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Engineering Aspects of Milk and Dairy Products

del av Contemporary Food Engineering-serien

Engineering Aspects of Milk and Dairy Products
Om Engineering Aspects of Milk and Dairy Products

Integrating the concepts of fluid flow, unit operations, and physical chemistry, this book addresses the engineering aspects of dairy products manufacturing. It discusses food safety and preservation as well as packaging and quality control. It also details a number of analysis methods, including spectroscopy, colorimetry, and polarimetry.

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  • Språk:
  • Engelska
  • ISBN:
  • 9781420090222
  • Format:
  • Inbunden
  • Sidor:
  • 275
  • Utgiven:
  • 24. november 2009
  • Mått:
  • 166x245x20 mm.
  • Vikt:
  • 536 g.
  Fri leverans
Leveranstid: 2-4 veckor
Förväntad leverans: 9. maj 2025

Beskrivning av Engineering Aspects of Milk and Dairy Products

Integrating the concepts of fluid flow, unit operations, and physical chemistry, this book addresses the engineering aspects of dairy products manufacturing. It discusses food safety and preservation as well as packaging and quality control. It also details a number of analysis methods, including spectroscopy, colorimetry, and polarimetry.

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