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Dairy Foods : Processing, Quality, and Analytical Techniques

By: (Edited by) Brazil) Cruz Adriano Gomes Da , (Edited by) PhD Mortazavian Amir , (Edited by) Chaminda Senaka Ranadheera , (Edited by) Italy) Nazzaro Avellino Filomena

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Ksh 28,250.00

Format: Hardback or Cased Book

ISBN-10: 0128204788

ISBN-13: 9780128204788

Publisher: Elsevier Science Publishing Co Inc

Imprint: Woodhead Publishing

Country of Manufacture: NL

Country of Publication: GB

Publication Date: Sep 23rd, 2021

Print length: 386 Pages

Weight: 926 grams

Dimensions (height x width x thickness): 19.80 x 24.20 x 2.80 cms

Product Classification: Food & beverage technology

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Dairy Foods: Processing, Quality, and Analytical Techniques provides comprehensive knowledge on the different factors involved in the development and safety precautions behind dairy foods, including special references to both theoretical and practical aspects. The book presents relevant information about the quality of dairy foods, including raw milk quality, predictive microbiology and risk analysis, food defense and food fraud. In addition, it looks into environmental aspects and consumer perception and goes on to cover methods and practices to process dairy products and analytical techniques behind dairy product development. Techniques explored include time domain magnetic resonance, thermal analysis and chemometric methods. This will be a valuable resource for researchers and practitioners in the dairy industry, as well as students in dairy science courses.

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