Isbn: 9780470655986 - analytical methods for food and dairy powders (1 Ergebnisse)

Zustand: New. 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. Num Pages: 248 pages, Illustrations. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 237 x 153 x 17. Weight in Grams: 544. . 2012. . . . . Books ship from the US and Ireland.…