Analytical Methods for Food and Dairy Powders
Autor P Schucken Limba Engleză Hardback – 22 mar 2012
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Specificații
ISBN-13: 9780470655986
ISBN-10: 0470655984
Pagini: 248
Dimensiuni: 158 x 235 x 18 mm
Greutate: 0.54 kg
Editura: Wiley
Locul publicării:Chichester, United Kingdom
ISBN-10: 0470655984
Pagini: 248
Dimensiuni: 158 x 235 x 18 mm
Greutate: 0.54 kg
Editura: Wiley
Locul publicării:Chichester, United Kingdom
Public țintă
Food and dairy scientists and technologists based in industry, research and educational establishments, and especially those involved in the development and manufacture of powdered food ingredients.Cuprins
Notă biografică
Pierre Schuck, Anne Dolivet and Romain Jeantet are all based at INRA (the French National Institute for Agricultural Research), Agrocampus Ouest, Rennes, France. Pierre Schuck is Research Engineer, Anne Dolivet is Research Technician and Romain Jeantet is Professor in Food Science and Process Engineering.
Descriere
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.