Dairy processing improving quality de smit (10 resultados)
Idioma: Inglés
Editorial: Woodhead Publishing, 2003
Serie: Libro 15 de 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
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Librería: Romtrade Corp., STERLING HEIGHTS, MI, Estados Unidos de AmericaRomtrade Corp.
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 49,86
Gastos de envío gratisSe envía dentro de Estados Unidos de AmericaCantidad disponible: 5 disponibles
Condición: New. This is a Brand-new US Edition. This Item may be shipped from US or any other country as we have multiple locations worldwide.
Idioma: Inglés
Editorial: Woodhead Publishing, 2003
Serie: Libro 15 de 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
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Librería: SMASS Sellers, IRVING, TX, Estados Unidos de AmericaSMASS Sellers
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EUR 51,88
Gastos de envío gratisSe envía dentro de Estados Unidos de AmericaCantidad disponible: 5 disponibles
Condición: New. Brand New Original US Edition. Customer service! Satisfaction Guaranteed.
Idioma: Inglés
Editorial: Woodhead Publishing Ltd, 2003
Serie: Libro 15 de 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
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Librería: Anybook.com, Lincoln, Reino UnidoAnybook.com
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EUR 51,68
Envío por EUR 15,88Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 1 disponibles
Condición: Fair. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In fair condition, suitable as a study copy. No dust jacket. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,1150grams, ISBN:1855736764.
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Librería: Books in my Basket, New Delhi, IndiaBooks in my Basket
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EUR 58,26
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Hardcover. Condición: New. ISBN:9789351073284.
Idioma: Inglés
Editorial: WOODHEAD PUBLISHING EXCLUSIVE (RS), 2003
Serie: Libro 15 de 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
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- Edición internacional
Librería: UK BOOKS STORE, London, LONDO, Reino UnidoUK BOOKS STORE
Contactar con el vendedorVendedor de 5 estrellasEdición internacionalCondición: Nuevo
EUR 80,20
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Condición: New. Brand New! Fast Delivery This is an International Edition and ship within 24-48 hours. Deliver by FedEx and Dhl, & Aramex, UPS, & USPS and we do accept APO and PO BOX Addresses. Order can be delivered worldwide within 6-10 days and we do have flat rate for up to 2LB. Extra shipping charges will be requested if th…e Book weight is more than 5 LB. This Item May be shipped from India, United states & United Kingdom. Depending on your location and availability.
Idioma: Inglés
Editorial: Woodhead Publishing, UK, 2003
Serie: Libro 15 de 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
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Librería: Harry Righton, evesham, Reino UnidoHarry Righton
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EUR 72,14
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Hardcover. Condición: Very Good. No Jacket. no dustjacket, spine sunned. Size: 8vo - over 7¾ - 9¾" tall. Book.
Idioma: Inglés
Editorial: Woodhead Publishing, 2003
Librería: Books in my Basket, New Delhi, IndiaBooks in my Basket
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 51,78
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Añadir al carritoN.A. Condición: New. ISBN:9781855736764,Territorial restriction maybe printed on the book. This is an Int'l edition, ISBN and cover may differ from US edition, Contents same as US edition.
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Librería: Mispah books, Redhill, SURRE, Reino UnidoMispah books
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EUR 87,77
Envío por EUR 29,18Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 1 disponibles
Hardcover. Condición: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.
Idioma: Inglés
Editorial: CRC Press, 2003
Serie: Libro 15 de 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
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Librería: LIBRERIA LEA+, Santiago, RM, ChileLIBRERIA LEA+
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EUR 91,83
Envío por EUR 31,66Se envía de Chile a Estados Unidos de AmericaCantidad disponible: 1 disponibles
Dura. Condición: New. Estado de la sobrecubierta: Nuevo. 0. The dairy sector continues to be at the forefront of innovation in food processing. With its distinguished editor and international team of contributors, Dairy Processing: Improving Quality reviews key developments and their impact on product safety and quality. The fir…st two chapters provide a foundation for the rest of the book, summarising the latest research on the constituents of milk and reviewing how agricultural practice influences raw milk quality. The remainder of Part 1 focuses on key aspects of safety: good hygienic practice; improvements in pasteurisation and sterilisation; and the use of modelling to assess the effectiveness of pasteurisation. The final chapters in Part I discuss aspects of product quality, from flavour, texture, shelf-life and authenticy to the increasingly important area of functional dairy products. Part 2 reviews some of the major technological advances in the sector. It discusses on-line control of process efficiency and product quality, shelf-life, high pressure processing, drying and the production of powdered dairy products, and the use of dissolved carbon dioxide to extend the shelf-life of milk. Part 3 looks in detail at key advances in cheese manufacturing. 940 gr. No Aplica (ilustrador). Libro.
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- Primera edición
Librería: Vedams eBooks (P) Ltd, New Delhi, IndiaVedams eBooks (P) Ltd
Contactar con el vendedorVendedor de 4 estrellasCondición: Nuevo
EUR 112,39
Envío por EUR 17,50Se envía de India a Estados Unidos de AmericaCantidad disponible: 1 disponibles
Hardcover. Condición: New. Estado de la sobrecubierta: New. 1st Edition. The dairy sector continues to be at the forefront of innovation in food processing. With its distinguished editor and international team of contributors, Dairy processing: improving quality reviews key developments and their impact on product safety and qua…lity. The first two chapters of part one provide a foundation for the rest of the book, summarising the latest research on the constituents of milk and reviewing how agricultural practice influences the quality of raw milk. This is followed by three chapters on key aspects of safety: good hygienic practice, improvements in pasteurisation and sterilisation, and the use of modelling to assess the effectiveness of pasteurisation. A final sequence of chapters in part one discuss aspects of product quality, from flavour, texture, shelf-life and authenticity to the increasingly important area of functional dairy products. Part two reviews some of the major technological advances in the sector. The first two chapters discuss developments in on-line control of process efficiency and product quality. They are followed by chapters on new technologies to improve qualities such as shelf-life, including high pressure processing, drying and the production of powdered dairy products, and the use of dissolved carbon dioxide to extend the shelf-life of milk. Part three looks in more detail at key advances in cheese manufacture. Dairy processing: improving quality is a standard reference for the dairy industry in improving process efficiency and product quality.
