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OverviewCovering products in which milk is either the main component or a less obvious ingredient, this edition continues to explain methods of milk product manufacture, the technology involved, and how other influences affect finished products. It also includes three new chapters (microbiology, packaging, editorial introduction) and the other chapters have been revised, enlarged and brought up to date. Written for food technologists making dairy products, the book is also a source of reference for the industries ingredient suppliers and equipment manufacturers, and those working in academic and research institutions. Full Product DetailsAuthor: Ralph EarlyPublisher: Chapman and Hall Imprint: Chapman and Hall Edition: 2nd ed. 1997 Dimensions: Width: 15.50cm , Height: 3.20cm , Length: 23.50cm Weight: 1.820kg ISBN: 9780751403442ISBN 10: 075140344 Pages: 446 Publication Date: 31 July 1997 Audience: College/higher education , Professional and scholarly , Undergraduate , Postgraduate, Research & Scholarly Format: Hardback Publisher's Status: Active Availability: In Print ![]() This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us. Table of ContentsReviewsAuthor InformationTab Content 6Author Website:Countries AvailableAll regions |