Structure of dairy products [Elektronisk resurs] / edited by Adnan Tamime.
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Tamime, A. Y.
- ISBN 9781615834532
- Publicerad: Oxford, UK ; Blackwell Pub. 2007
- Engelska xvi, 288 p.
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Serie: Society of Dairy Technology series
Innehållsförteckning
Ämnesord
Stäng
- Overview of microscopical approaches / D.F. Lewis -- Instrumental techniques for sample preparation / D.G. Pechak, A.K. Smith -- Microstructure of milk components / A.K. Smith, B.E. Campbell -- Microstructure of dairy fat products / S. Martini, A.G. Marangoni -- Microstructure of concentrated and dried milk products / A.Y. Tamime, R.K. Robinson, M. Michel -- Structure of fermented milks / A.Y. Tamime ... [et al.] -- Microstructure of natural cheeses / D.W. Everett -- Processed cheese and cheese analogues / B.B. Mulsow, D. Jaros, H. Rohm -- Microstructure of frozen and dairy-based confectionary products / D.F. Lewis -- The microscope in troubleshooting / D.F. Lewis.
Ämnesord
- Dairy processing. (LCSH)
- Dairy products -- Analysis. (LCSH)
Genre
- Electronic books.
Klassifikation
- SF250.5 (LCC)
- SF250.5 (NAL)
- 636.2/142 (DDC)
- Qdg (kssb/8 (machine generated))
Inställningar
Hjälp
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