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Processing Technologies for Milk and Milk Products

Processing Technologies for Milk and Milk Products

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  • Forlagets pris kr. 1.199,95
  • Leveringstid 5-8 hverdage
  • Forventet levering 02-05-2018
Bog, hardback (kr. 879,95)
  1. Beskrivelse

    10 Tables, black and white; 19 Illustrations, color; 36 Illustrations, black and white

    Udgivelsesdato:
    30-08-2017
    Leveringstid:
    5-8 hverdage
    Rating:
    (0)
  2. Yderligere info
    Udgivelsesdato:
    30-08-2017
    Sprog:
    Engelsk
    ISBN13:
    9781771885485
    Sidetal:
    385
    Vægt:
    907
    Bredde:
    152
    Længde:
    229
    Mærkat:
    Bog, hardback
    Format:
    Hardback
    • Bibliotekernes beskrivelse

      The demand for quality milk products is increasing throughout the world. Food patterns are changing from eating plant protein to animal protein due to increasing incomes around the world, and the production of milk and milk products is expanding with leaps and bounds. This book presents an array of recent developments and emerging topics in the processing and manufacturing of milk and dairy products. The volume also devotes a special section on alternative energy sources for dairy production along with solutions for energy conservation.With contributions for leading scientists and researchers in the field of dairy science and technology, this valuable compendium coversinnovative techniques in dairy engineeringprocessing methods and their applications in dairy industryenergy use in dairy engineering: sources, conservation, and requirementsIn line with the modern industrial trends, new processes and corresponding new equipment are reviewed. The volume also looks at the development of highly sensitive measuring and control devices have made it possible to incorporate automatic operation with high degree of mechanization to meet the huge demand of quality milk and milk products.Processing Technologies for Milk and Milk Products: Methods, Applications, and Energy Usage will be a valuable resource for those in those involved in the research and production of milk and milk products.

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