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00000cam a2200000Mu 4500 |
| 001 |
ocn437218718 |
| 003 |
OCoLC |
| 005 |
20240809213013.0 |
| 006 |
m o d |
| 007 |
cr mn|---||||| |
| 008 |
090817s2007 xx o 000 0 eng d |
| 040 |
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|a MERUC
|b eng
|e pn
|c MERUC
|d EBLCP
|d OCLCQ
|d UKDOC
|d OCLCQ
|d OCLCO
|d DEBSZ
|d OCLCQ
|d ZCU
|d MERUC
|d ICG
|d OCLCO
|d OCLCF
|d OCLCQ
|d OCLCO
|d AU@
|d OCLCQ
|d DKC
|d OCLCQ
|d OCLCO
|d OCLCQ
|d OCLCO
|d SXB
|d OCLCQ
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| 019 |
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|a 476172403
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| 020 |
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|a 9780470995914
|q (electronic bk.)
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| 020 |
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|a 0470995912
|q (electronic bk.)
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| 035 |
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|a (OCoLC)437218718
|z (OCoLC)476172403
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| 050 |
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4 |
|a SF250.5
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| 049 |
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|a HCDD
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| 100 |
1 |
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|a Tamime, Dr. Adnan.
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| 245 |
1 |
0 |
|a Structure of Dairy Products.
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| 260 |
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|a Chichester :
|b John Wiley & Sons,
|c 2007.
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| 300 |
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|a 1 online resource (310 pages)
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| 336 |
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|a text
|b txt
|2 rdacontent
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| 337 |
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|a computer
|b c
|2 rdamedia
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| 338 |
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|a online resource
|b cr
|2 rdacarrier
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| 490 |
1 |
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|a Society of Dairy Technology Series
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| 505 |
0 |
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|a Structure of Dairy Products; Contents; Preface to Technical Series; Preface; Contributors; 1 Overview of Microscopical Approaches; 2 Instrumental Techniques for Sample Preparation; 3 Microstructure of Milk Components; 4 Microstructure of Dairy Fat Products; 5 Microstructure of Concentrated and Dried Milk Products; 6 Structure of Fermented Milks; 7 Microstructure of Natural Cheeses; 8 Processed Cheese and Cheese Analogues; 9 Microstructure of Frozen and Dairy-Based Confectionery Products; 10 The Microscope in Troubleshooting; Index.
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| 520 |
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|a Structure of Dairy Products. SOCIETY OF DAIRY TECHNOLOGY SERIES. Edited by A.Y. Tamime. The Society of Dairy Technology (SDT) has joined with Blackwell Publishing to produce a series of technical dairy-related handbooks providing an invaluable resource for all those involved in the dairy industry; from practitioners to technologists working in both traditional and modern large-scale dairy operations. The previous 30 years have witnessed great interest in the microstructure of dairy products, which has a vital bearing on, e.g. texture, sensory qualities, shelf life and packaging requirements o.
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| 588 |
0 |
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|a Print version record.
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| 650 |
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0 |
|a Dairy products
|x Analysis.
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| 650 |
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0 |
|a Dairy processing.
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| 650 |
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7 |
|a Dairy processing
|2 fast
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| 650 |
|
7 |
|a Dairy products
|x Analysis
|2 fast
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| 776 |
1 |
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|z 9781405129756
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| 830 |
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|a Society of Dairy Technology series.
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| 856 |
4 |
0 |
|u https://ebookcentral.proquest.com/lib/holycrosscollege-ebooks/detail.action?docID=351471
|y Click for online access
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| 903 |
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|a EBC-AC
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| 994 |
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|a 92
|b HCD
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