From Milk By-Products to Milk Ingredients (PDF)
Upgrading the Cycle
(Sprache: Englisch)
Milk is a complex substance, and a variety of constituents can
be extracted from it for use as ingredients in other foods. The
main ingredients from milk are milk fat, cheese and serum, but this
range is continually expanding as food companies, dairies...
be extracted from it for use as ingredients in other foods. The
main ingredients from milk are milk fat, cheese and serum, but this
range is continually expanding as food companies, dairies...
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Milk is a complex substance, and a variety of constituents can
be extracted from it for use as ingredients in other foods. The
main ingredients from milk are milk fat, cheese and serum, but this
range is continually expanding as food companies, dairies and dairy
scientists seek to utilize as many raw materials and by-products as
possible, to reduce waste, maximize efficiency, and increase
productivity.
Ingredients from Milk is a concise, fresh approach
to ingredients derived from milk, containing guidance and new
techniques for dairy industry professionals and scientists.
has a structure is designed to mirror the process of extracting
ingredients from milk, beginning with the basic concepts and
following through the processes until finally arriving at the
consumer products which constitute the end uses of ingredients from
milk.
This book is primarily targeted at the dairy industry, but also
provides a valuable insight for academics and students seeking an
industry perspective.
be extracted from it for use as ingredients in other foods. The
main ingredients from milk are milk fat, cheese and serum, but this
range is continually expanding as food companies, dairies and dairy
scientists seek to utilize as many raw materials and by-products as
possible, to reduce waste, maximize efficiency, and increase
productivity.
Ingredients from Milk is a concise, fresh approach
to ingredients derived from milk, containing guidance and new
techniques for dairy industry professionals and scientists.
has a structure is designed to mirror the process of extracting
ingredients from milk, beginning with the basic concepts and
following through the processes until finally arriving at the
consumer products which constitute the end uses of ingredients from
milk.
This book is primarily targeted at the dairy industry, but also
provides a valuable insight for academics and students seeking an
industry perspective.
Autoren-Porträt von Ruud de Boer
Ruud de Boer has a diverse and extensive background in the dairy industry, and iscurrently a guest scientist at Wageningen, University in the Netherlands.
Bibliographische Angaben
- Autor: Ruud de Boer
- 2014, 1. Auflage, 288 Seiten, Englisch
- Verlag: John Wiley & Sons
- ISBN-10: 1118598695
- ISBN-13: 9781118598696
- Erscheinungsdatum: 28.02.2014
Abhängig von Bildschirmgröße und eingestellter Schriftgröße kann die Seitenzahl auf Ihrem Lesegerät variieren.
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- Größe: 7.99 MB
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Sprache:
Englisch
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