Başlık:
Dairy science and technology
Yazar:
Walstra, Pieter., author.
ISBN:
9781420028010
Basım Bilgisi:
Second edition.
Fiziksel Tanımlama:
1 online resource (782 pages)
Seri:
Food science and technology ; 146
Food science and technology (Taylor & Francis) ; 146.
Genel Not:
Rev. ed. of: Dairy technology / P. Walstra. [et al.]. c1999.
İçerik:
chapter 1 Milk: Main Characteristics -- chapter 2 Milk Components -- chapter 3 Colloidal Particles of Milk -- chapter 4 Milk Properties -- chapter 5 Microbiology of Milk -- chapter 6 General Aspects of Processing -- chapter 7 Heat Treatment -- chapter 8 Centrifugation -- chapter 9 Homogenization -- chapter 10 Concentration Processes -- chapter 11 Cooling and Freezing -- chapter 12 Membrane Processes -- chapter 13 Lactic Fermentations -- chapter 14 Fouling and Sanitizing -- chapter 15 Packaging -- chapter 16 Milk for Liquid Consumption -- chapter 17 Cream Products -- chapter 18 Butter -- chapter 19 Concentrated Milks -- chapter 20 Milk Powder -- chapter 21 Protein Preparations -- chapter 22 Fermented Milks -- chapter 23 Principles of Cheese Making -- chapter 24 Cheese Manufacture -- chapter 25 Cheese Ripening and Properties -- chapter 26 Microbial Defects -- chapter 27 Cheese Varieties.
Tek Biçim Eser Adı:
Dairy technology.
Elektronik Erişim:
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Kütüphane | Materyal Türü | Demirbaş Numarası | Yer Numarası | Durumu/İade Tarihi | Materyal Ayırtma |
|---|---|---|---|---|---|
Arıyor... | E-Kitap | 546828-1001 | SF250.5 .D385 2006 | Arıyor... | Arıyor... |