UID:
almahu_9948196677302882
Umfang:
1 online resource (xiv, 765 pages) :
,
illustrations
Ausgabe:
Third edition.
ISBN:
0471227560
,
9780471227564
,
9780471723950
,
0471723959
Inhalt:
Throughout the world, milk and milk products are indispensable components of the food chain. Not only do individual consumers use liquid milk for beverages and cooking, but food manufacturers use vast quantities of milk powder, concentrated milks, butter, and cream as raw materials for further processing.
Anmerkung:
"The microbiology of milk and milk products"--Cover.
,
Revised edition of: Dairy microbiology. 1990.
,
Milk and milk processing -- The microbiology of raw milk -- The microbiology of market milks -- Microbiology of cream and butter -- The microbiology of concentrated and dried milks -- Microbiology of ice cream and related products -- Microbiology of starter cultures -- Microbiology of fermented milks -- Microbiology of therapeutic milks -- Microbiology of soft cheeses -- Microbiology of hard cheese -- Maintaining a clean working environment -- Application of process control -- Quality control in the dairy industry.
Weitere Ausg.:
Print version: Dairy microbiology handbook. New York : Wiley Interscience, ©2002 ISBN 0471385964
Sprache:
Englisch
Schlagwort(e):
Electronic books.
;
Handbooks and manuals.
URL:
https://onlinelibrary.wiley.com/doi/book/10.1002/0471723959
Bookmarklink
