Structure of Dairy ProductsISBN: 978-1-4051-2975-6
Hardcover
304 pages
May 2007, Wiley-Blackwell
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Overview of Microscopical Approaches.
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Chapter 2.
Instrumental Techniques for Sample Preparation.
Chapter 3.
Microstructure of Milk Components.
Chapter 4.
Microstructure of Dairy Fat Products.
Chapter 5.
Microstructure of Concentrated and Dried Milk Products.
Chapter 6.
Structure of Fermented Milks.
Chapter 7.
Microstructure of Natural Cheeses.
Chapter 8.
Processed Cheese and Cheese Analogues.
Chapter 9.
Microstructure of Frozen and Dairy-Based Confectionary Products.
Chapter 10.
The Microscope in Troubleshooting
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-and- Brined Cheeses (US $249.95)
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