Dairy processing: improving quality
Publication details: Cambridge: Woodhead, 2003ISBN: 1855736764Subject(s): Dairy industry | Dairy cattle, dairy farming, milk industry, dairy industry | Milk quality | Functional foods | Pasteurisation | Milk and milk processing | Fermented milk products | Milk powder | Cheese production | Cheese ripening | Lactic acid bacteriaLOC classification: SF259Online resources: Click here Summary: With its distinguished international team of contributors, Dairy processing summarises key developments in the field and how they enhance dairy product safety and quality. The first part of the book discusses raw milk composition, production and qualityItem type | Current library | Call number | Copy number | Status | Date due | Barcode |
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EBOOK | CAFRE Loughry Library ONLINE | EBOOK (Browse shelf(Opens below)) | 1 | Available | 69187-3001 | |
Book - Standard loan | CAFRE Loughry Library | SF259 SMI (Browse shelf(Opens below)) | 1 | Available | 153658 | |
Book - Standard loan | CAFRE Loughry Library | SF259 SMI (Browse shelf(Opens below)) | 2 | Available | 167238 |
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SF 259 ROT Cream processing manual | SF259 SAA Functional dairy products: Volume 2 | SF259 SMI Dairy processing: improving quality | SF259 SMI Dairy processing: improving quality | SF259 SMI Advances in dairy ingredients | SF259 SOC/PAMPHLET Handbook of dairy technology | SF259 SOC/PAMPHLET Handbook of dairy technology |
With its distinguished international team of contributors, Dairy processing summarises key developments in the field and how they enhance dairy product safety and quality. The first part of the book discusses raw milk composition, production and quality
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