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Analytical Methods For Food And Dairy Powders

Food and dairy powders are created by dehydrating perishable produce, such as milk, eggs, fruit and meat, in order to extend their shelf life and stabilise them for storage or transport. This book uses 25 dairy and non-dairy powders to illustrate a range of biochemical and physical methods used to evaluate and characterise powdered food products.
RIP - This product is no longer available on our network. It was last seen on 01.01.2015

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  • Availability: Out Of Stock
  • Supplier: Pickabook
  • SKU: 9780470655986
Availability: In Stock
£120.00
engineering & technology Mathematics, Science, Technology & Medicine > Engineering & Technology
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Product Description

Food & dairy powders are created by dehydrating perishable produce, such as milk, eggs, fruit & meat, in order to extend their shelf life & stabilise them for storage or transport. This book uses 25 dairy & non-dairy powders to illustrate a range of biochemical & physical methods used to evaluate & characterise powdered food products.

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Milk - A dairy product white in colour
Physical - Used to describe strength or visual properties of an item
Transport - Something that carries people or goods.

Supplier Information

Pickabook
A UK based company founded in 1998. Offering exceptional value for money on a wide range of books including leather bound books and sticker books.

Over 5 million books in stock - all new
Discounts of upto 80 percent
Excellent customer service
Fast delivery
Page Updated: 2015-03-31 20:45:45

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