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Dairy Science, Four Volume Set includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspects of milk itself as well as the technological (processing) aspects of the transformation of milk into its various consumer products, including beverages, fermented products, concentrated and dried products, butter and ice cream. This new edition includes information on the possible impact of genetic modification of dairy animals, safety concerns of raw milk and raw milk products, peptides in milk, dairy-based allergies, packaging and shelf-life and other topics of importance and interest to those in dairy research and industry. - Fully reviewed, revised and updated with the latest developments in Dairy Science - Full color inserts in each volume illustrate key concepts - Extended index for easily locating information

Détails
Auteur
Patrick F.  Fox , John W.  Fuquay , Paul L.H.  McSweeney
Marque
Academic Press
Collection
n.c
Parution
2011-03-25
Pages
4170 pages
EAN papier
9780123744029
Langue
Anglais
Informations ebook
EAN EPUB SANS DRM
9780123744074
Prix
1 380,12 €
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