 Dairy Science and Technology Handbook: Volume I, II, & III
ISBN: 978-0-471-18797-4
Hardcover
1304 pages
November 1992
US $545.00
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From the Contents:
Volume I:Principles and Properties: Chemistry and Physics;
Analyses;
Sensory Evaluation of Dairy Products;
Functional Properties of Milk Proteins;
Appendix.
Volume II: Product Manufacturing: Yogurt;
Ice Cream and Frozen Desserts;
Cheese;
Concentrated and Dried Dairy Products;
Dairy Microbiology and Safety.
Volume III: Applications Science, Technology, and Engineering: Quality Assurance and Dairy Processing;
Biotechnology of Dairy Starter Cultures;
Computer Applications and Expert Systems;
Dairy Equipment and Supplies;
Engineering: Plant Design, Processing, and Packaging;
Appendix.
Volume I:Principles and Properties: Chemistry and Physics;
Analyses;
Sensory Evaluation of Dairy Products;
Functional Properties of Milk Proteins;
Appendix.
Volume II: Product Manufacturing: Yogurt;
Ice Cream and Frozen Desserts;
Cheese;
Concentrated and Dried Dairy Products;
Dairy Microbiology and Safety.
Volume III: Applications Science, Technology, and Engineering: Quality Assurance and Dairy Processing;
Biotechnology of Dairy Starter Cultures;
Computer Applications and Expert Systems;
Dairy Equipment and Supplies;
Engineering: Plant Design, Processing, and Packaging;
Appendix.
