Analytical Methods for Food and Dairy Powders
Book Details
Format
Hardback or Cased Book
ISBN-10
0470655984
ISBN-13
9780470655986
Publisher
John Wiley and Sons Ltd
Imprint
Wiley-Blackwell
Country of Manufacture
GB
Country of Publication
GB
Publication Date
Mar 23rd, 2012
Print length
248 Pages
Weight
544 grams
Dimensions
23.70 x 15.30 x 1.70 cms
Product Classification:
Food & beverage technology
Ksh 28,950.00
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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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