Milk and Milk Products
Technology, chemistry and microbiology
Milk has been an important food for man since the domestication of cattle and the adoption of a pastoralist agriculture. It is also the most versatile of the animal-derived food commodities and is a component of the diet in many physical forms. In addition to milk itself, a rural technology evolved which permitted the manufacture of cheese, fer mented milks, cream and butter. At a later date, successive advances in technology were exploited in the manufacture of ice cream, concen trated and dried milks and, at a later date, of ultra-heat-treated dairy products, new dairy desserts and new functional products. At the same time, however, dairy…
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Produktdetails
- ISBN: 978-1-4613-5732-2
- EAN: 9781461357322
- Produktnummer: 15438009
- Verlag: Springer Us
- Sprache: Englisch
- Erscheinungsjahr: 2013
- Seitenangabe: 464 S.
- Masse: H23.5 cm x B15.5 cm x D2.4 cm 698 g
- Auflage: 1994
- Abbildungen: Paperback
- Gewicht: 698
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