Dairy technology principles of milk properties and processes

Dairy technology principles of milk properties and processes / P. Walstra ... [et al.].

Describes the efficient transformation of milk into a variety of products, focusing on the changes in raw material, and intermediate and final products. The book details the procedures for ensuring processing efficiency and product quality.

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Bibliographic Details
Other Authors: Walstra, Pieter
Format: eBook
Language:English
Published: New York : Marcel Dekker, c1999.
Series:Food science and technology (Marcel Dekker, Inc.) ; 90.
Ebsco e-book purchased.
Subjects:
Dairy processing.
Milk.
Dairy products.
Electronic resources (E-books)
Electronic books.
Online Access:Click to view e-book
Holy Cross Note:Loaded electronically.
Electronic access restricted to members of the Holy Cross Community.
This was purchased from Ebsco with a single user license.
Description
Summary:Describes the efficient transformation of milk into a variety of products, focusing on the changes in raw material, and intermediate and final products. The book details the procedures for ensuring processing efficiency and product quality.
Physical Description:1 online resource (xvii, 727 p.) : ill.
Bibliography:Includes bibliographical references and index.
ISBN:0585133697 (electronic bk.)
9780585133690 (electronic bk.)
0824746414 (electronic bk. : Adobe Reader)
9780824746414 (electronic bk. : Adobe Reader)
9780824702281 (electronic bk. : Adobe Reader)
082470228X (electronic bk. : Adobe Reader)
Source of Description, Etc. Note:Description based on print version record.

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