Analytical Methods for Food and Dairy Powders
Schuck, Dr. Pierre; Dolivet, Anne; Jeantet, Romain
€ 208.24
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Description for Analytical Methods for Food and Dairy Powders
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.
Product Details
Publication date
2012
Publisher
John Wiley and Sons Ltd United States
Number of pages
248
Condition
New
ISBN
9780470655986
SKU
V9780470655986
Shipping Time
Usually ships in 7 to 11 working days
Ref
99-1
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