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Analytical Methods for Food and Dairy Powders

By: Pierre Schuck (Author) , Romain Jeantet (Author) , Anne Dolivet (Author)

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Ksh 37,200.00

Format: Hardback or Cased Book

ISBN-13: 9780470655986

Publisher: John Wiley and Sons Ltd

Publication Date: Mar 23rd, 2012

Weight: 544 grams

Dimension: 23.70 x 15.30 x 1.70 cms

Category: Food & beverage technology

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Food and dairy powders are created by dehydrating perishable produce, such as milk, eggs, fruit and meat, in order to extend their shelf life and stabilise them for storage or transport. This book uses 25 dairy and non-dairy powders to illustrate a range of biochemical and physical methods used to evaluate and characterise powdered food products.

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