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Advances in Dairy Product Science & Technology offers a comprehensive review of the most innovative scientific knowledge in the dairy food;
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developments. Advances in Dairy Ingredients provides an international perspective on recent developments in the area of dairy ingredients and dairy;
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overview, nutritional significance of milk, fermented dairy products, recent status of dairy waste in India, health benefits of fermented milk;
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Addressing both theoretical and practical issues in dairy technology, this work offers coverage of the basic knowledge and scientific;
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of manufacturing dairy products. It discusses procedures and new advances in the manufacture technology for yogurt, ice cream, cheese, and dry and;
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Advances in Dairy Microbial Products describes the importance and utility of microbial products used in dairy products. This book;
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safety management used in dairy processing. The book also looks at recent advances in microwave-assisted thermal processing of milk and the;
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aspects of food safety management used in dairy processing. The book also looks at recent advances in microwave-assisted thermal;
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This volume covers the main sectors of dairy technology, their basic science and manufacture, their mechanisation and automation, and their;
Vergelijkbare producten zoals Mechanisation and Automation in Dairy Technology
Current Trends and Future Developments in Bio-Membranes: Membrane Technology for Water and Wastewater Treatment - Advances and Emerging;
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the dairy industry, including energy savings and product improvement. It describes in detail the physical and chemical effects of high- and;
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dairy technology and its applications. The book covers devices, standardization, packaging, ingredients, laws and regulatory guidelines, food;
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dairy technology and its applications. The book covers devices, standardization, packaging, ingredients, laws and regulatory guidelines, food;
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Structure of Dairy Products SOCIETY OF DAIRY TECHNOLOGY SERIES Edited by A. Y. Tamime The Society of Dairy Technology (SDT) has joined;
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dairy products presented in a dry form (eg, infant milk formulae) have grown quickly over the last decade, now accounting for a large share;
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milk production and consumption; goat milk chemistry and physical properties; goat milk flavor; goat milk products and manufacturing technology;
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The Sensory Evaluation of Dairy Products, Second Edition is for all who seek a book entirely devoted to sensory evaluation of dairy;
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The Sensory Evaluation of Dairy Products, Second Edition is for all who seek a book entirely devoted to sensory evaluation of dairy;
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essential component of milk and other dairy product production, and with advancing technology and processing techniques, its importance is at its;
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The thoroughly revised and updated second edition of Probiotic Dairy Products reviews the recent advancements in the dairy industry and;
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of dietary enzymes and, in the extensive dairy cow section, comparisons between American and French feeding systems.;
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A handbook featuring contributions from a variety of authors Edited by Y.H. Hui, the Dairy Science and Technology Handbook: Principles;
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fortification technology and methods to extend shelf-life. Dairy-based beverages are the focus of Part two, with chapters covering methods to improve;
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various dairy products by using super critical CO2 extraction technology. Explains application of ozone and cold plasma technology for;
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and tubers, table olives and olive oil, wine, fermented foods and beverages, fish, meat, milk and dairy products are addressed. Intended for;
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development, water resources development for the shared vision in blue Nile basin, IT and computer technology innovation, recent advances;
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for sustainable development, water resources and environmental engineering, recent advances in electrical, electronics and computing;
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