Analytical methods for food and dairy powders
Auteur :
Schuck, Pierre / Jeantet, Romain / Dolivet, Anne
Éditeur :
John Wiley and Sons Ltd
ISBN :
9780470655986
Date de publication :
23 mars 2012
Dimensions :
23,8 x 16,0 x 1,8 cm
Poids :
553 g
Langue :
Anglais
Pays d'origine :
Grande Bretagne
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.