Description

Structure of Dairy Products
SOCIETY OF DAIRY TECHNOLOGY SERIES
Edited by A. Y. Tamime

The Society of Dairy Technology (SDT) has joined with Blackwell Publishing to produce a series of technical dairy-related handbooks providing an invaluable resource for all those involved in the dairy industry; from practitioners to technologists working in both traditional and modern large-scale dairy operations.

The previous 30 years have witnessed great interest in the microstructure of dairy products, which has a vital bearing on, e.g. texture, sensory qualities, shelf life and packaging requirements of dairy foods. During the same period, new techniques have been developed to visualise clearly the properties of these products. Hence, scanning electron microscopy (SEM) and transmission electron microscopy (TEM) have been used as complimentary methods in quality appraisal of dairy products, and are used for product development and in trouble shooting wherever faults arise during manufacturing.

Structure of Dairy Products, an excellent new addition to the increasingly well-known and respected SDT series, offers the reader:
• information of importance in product development and quality control
• internationally known contributing authors and book editor
• thorough coverage of all major aspects of the subject
• core, commercially useful knowledge for the dairy industry

Edited by Adnan Tamime, with contributions from international authors, this book is an essential purchase for dairy scientists and technologists, food scientists and technologists, food chemists, physicists, rheologists and microscopists. Libraries in all universities and research establishments teaching and researching in these areas should have copies of this important work on their shelves.

Structure of Dairy Products

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£195.95

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Hardback by Adnan Y. Tamime

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Short Description:

Structure of Dairy Products SOCIETY OF DAIRY TECHNOLOGY SERIES Edited by A. Y. Tamime The Society of Dairy Technology (SDT)... Read more

    Publisher: John Wiley and Sons Ltd
    Publication Date: 30/04/2007
    ISBN13: 9781405129756, 978-1405129756
    ISBN10: 1405129751

    Number of Pages: 304

    Non Fiction , Technology, Engineering & Agriculture , Education

    Description

    Structure of Dairy Products
    SOCIETY OF DAIRY TECHNOLOGY SERIES
    Edited by A. Y. Tamime

    The Society of Dairy Technology (SDT) has joined with Blackwell Publishing to produce a series of technical dairy-related handbooks providing an invaluable resource for all those involved in the dairy industry; from practitioners to technologists working in both traditional and modern large-scale dairy operations.

    The previous 30 years have witnessed great interest in the microstructure of dairy products, which has a vital bearing on, e.g. texture, sensory qualities, shelf life and packaging requirements of dairy foods. During the same period, new techniques have been developed to visualise clearly the properties of these products. Hence, scanning electron microscopy (SEM) and transmission electron microscopy (TEM) have been used as complimentary methods in quality appraisal of dairy products, and are used for product development and in trouble shooting wherever faults arise during manufacturing.

    Structure of Dairy Products, an excellent new addition to the increasingly well-known and respected SDT series, offers the reader:
    • information of importance in product development and quality control
    • internationally known contributing authors and book editor
    • thorough coverage of all major aspects of the subject
    • core, commercially useful knowledge for the dairy industry

    Edited by Adnan Tamime, with contributions from international authors, this book is an essential purchase for dairy scientists and technologists, food scientists and technologists, food chemists, physicists, rheologists and microscopists. Libraries in all universities and research establishments teaching and researching in these areas should have copies of this important work on their shelves.

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