Dairy Microbiology Handbook
The Microbiology of Milk and Milk Products
A new edition of the standard-bearer in dairy microbiologyThroughout 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. Effective quality assurance in the dairy industry is needed now more than ever. This completely revised and expanded Third Edition of Dairy Microbiology Handbook, comprising both Volume I: Microbiology of Milk and Volume II: Microbiology of Milk Products, updates the discipline's auth…
Mehr
CHF 309.00
Preise inkl. MwSt. und Versandkosten (Portofrei ab CHF 40.00)
V105:
Folgt in ca. 15 Arbeitstagen
Produktdetails
- ISBN: 978-0-471-38596-7
- EAN: 9780471385967
- Produktnummer: 1477499
- Verlag: John Wiley & Sons Inc
- Sprache: Englisch
- Erscheinungsjahr: 2002
- Seitenangabe: 784 S.
- Masse: H24.3 cm x B16.7 cm x D4.7 cm 1'220 g
- Auflage: 3rd Edition
- Gewicht: 1220
- Sonstiges: Undergraduate
Über den Autor
RICHARD K. ROBINSON, PhD, is Professor in the Department of Food Science and Technology at the University of Reading, United Kingdom.
3 weitere Werke von Richard K. (Hrsg.) Robinson:
Bewertungen
Anmelden