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Analytical Methods for Food and Dairy Powders
Language: English
Published by John Wiley and Sons Ltd, 2012
ISBN 10: 0470655984 ISBN 13: 9780470655986
Seller: Kennys Bookshop and Art Galleries Ltd., Galway, GY, Ireland
Seller rating 5 out of 5 stars
Condition: New. Food and dairy powders are created by dehydrating perishable produce, such as milk, eggs, fruit and meat, in order to extend their shelf life and stabilise them for storage or transport. This book uses 25 dairy and non-dairy powders to illustrate a range of biochemical and physical methods used to evaluate and characterise powdered food products. Num Pages: 248 pages, Illustrations. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 237 x 153 x 17. Weight in Grams: 544. . 2012. . . . .
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Analytical Methods for Food and Dairy Powders
Language: English
Published by John Wiley and Sons Ltd, 2012
ISBN 10: 0470655984 ISBN 13: 9780470655986
Condition: New. Food and dairy powders are created by dehydrating perishable produce, such as milk, eggs, fruit and meat, in order to extend their shelf life and stabilise them for storage or transport. This book uses 25 dairy and non-dairy powders to illustrate a range of biochemical and physical methods used to evaluate and characterise powdered food products. Num Pages: 248 pages, Illustrations. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 237 x 153 x 17. Weight in Grams: 544. . 2012. . . . . Books ship from the US and Ireland.
