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  • Produktbild: Improving the Safety and Quality of Milk
  • Produktbild: Improving the Safety and Quality of Milk
Band 1

Improving the Safety and Quality of Milk Improving Quality in Milk Products

Aus der Reihe Woodhead Publishing Series in Food Science, Technology and Nutrition

224,99 €

inkl. gesetzl. MwSt., Versandkostenfrei

Beschreibung

Produktdetails

Einband

Taschenbuch

Erscheinungsdatum

05.05.2010

Herausgeber

Mansel Griffiths + weitere

Verlag

Elsevier Science & Technology

Seitenzahl

530

Maße (L/B/H)

23,4/15,6/2,7 cm

Gewicht

736 g

Sprache

Englisch

ISBN

978-0-08-101445-5

Beschreibung

Rezension

"Provides much information of real value to anyone associated with milk and milk products." --International Dairy Topics

Portrait

Mansel Griffiths is Professor of Food Science at Guelph University and Director of the Canadian Research Institute for Food Safety. He has an international reputation for his work on the microbiological safety of food.

Produktdetails

Einband

Taschenbuch

Erscheinungsdatum

05.05.2010

Herausgeber

Verlag

Elsevier Science & Technology

Seitenzahl

530

Maße (L/B/H)

23,4/15,6/2,7 cm

Gewicht

736 g

Sprache

Englisch

ISBN

978-0-08-101445-5

EU-Ansprechpartner

Kolibri 360 GmbH
Ettore-Bugatti-Straße 6-14
51149 Köln
DE
produktsicherheit@kolibri360.de

Herstelleradresse

Elsevier Science & Technology
125 London Wall
EC2Y 5AS London
GB
tradeorders@elsevier.com

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  • Produktbild: Improving the Safety and Quality of Milk
  • Produktbild: Improving the Safety and Quality of Milk

  • Part 1 Nutritional aspects of milk: The role of milk in the diet; The health aspects of milk; 'Designer' milks: Functional foods from milk. Part 2 Improving milk quality: Understanding and preventing consumer milk microbial spoilage and chemical deterioration; Effects of packaging on milk quality and safety; Sensory evaluation of milk; Instrumental measurement of milk flavour and colour; Analysing and improving the mineral content of milk; Improving the level of vitamins in milk; Managing the environmental impact of the dairy industry: The business case for sustainability. Part 3 Improving particular milks and milk-based products: Improving organic milk; Improving goat milk; Improving the quality and safety of sheep milk; Improving buffalo milk; Milk quality requirements for yoghurt-making; Milk quality requirements for cheesemaking; Trends in infant formulas: A dairy perspective; Applications of milk components in products other than foods.