Sprache: Niederländisch
Verlag: ThiemeMeulenhoff bv, 2022
ISBN 10: 9006105775 ISBN 13: 9789006105773
Anbieter: Mooney's bookstore, Den Helder, Niederlande
Zustand: Very good.
Sprache: Niederländisch
Verlag: ThiemeMeulenhoff bv, 2024
ISBN 10: 9006105783 ISBN 13: 9789006105780
Anbieter: Mooney's bookstore, Den Helder, Niederlande
Zustand: Very good.
Verlag: Staalboek, Veendam, 2010
Anbieter: Bij tij en ontij ..., Kloosterburen, NL, Niederlande
Hardcover, 22 cm, 80 pp. Door vijf van de zes auteurs gesigneerd. Cond.: zeer goed / very good. ISBN: 9789070938565.
Verlag: Kassel, Gesamthochschul-Bibliothek 1983 illustriert, 1983
Anbieter: Antiquarian Bookshop Klikspaan, Leiden, Niederlande
1. Ausg. - Dissertation Universität Nijmegen. - Mit Quellenverzeichnis. - (Kasseler Schriften zur Geografie und Planung). - Broschur.
Sprache: Englisch
Verlag: Elsevier, Bio Green Exclusive, 2015
ISBN 10: 9351073289 ISBN 13: 9789351073284
Anbieter: Books in my Basket, New Delhi, Indien
Hardcover. Zustand: New. ISBN:9789351073284.
Sprache: Niederländisch
Verlag: ThiemeMeulenhoff bv, 2018
ISBN 10: 9006105767 ISBN 13: 9789006105766
Anbieter: Mooney's bookstore, Den Helder, Niederlande
Zustand: Very good.
Anbieter: Revaluation Books, Exeter, Vereinigtes Königreich
EUR 77,57
Anzahl: 2 verfügbar
In den WarenkorbPaperback. Zustand: Brand New. 192 pages. 9.61x6.69x0.44 inches. In Stock.
Sprache: Englisch
Verlag: Springer Berlin Heidelberg, 2013
ISBN 10: 366215160X ISBN 13: 9783662151600
Anbieter: moluna, Greven, Deutschland
EUR 48,37
Anzahl: Mehr als 20 verfügbar
In den WarenkorbZustand: New.
Hardcover. Zustand: New. Zustand des Schutzumschlags: New. 1st Edition. The dairy sector continues to be at the forefront of innovation in food processing. With its distinguished editor and international team of contributors, Dairy processing: improving quality reviews key developments and their impact on product safety and quality. The first two chapters of part one provide a foundation for the rest of the book, summarising the latest research on the constituents of milk and reviewing how agricultural practice influences the quality of raw milk. This is followed by three chapters on key aspects of safety: good hygienic practice, improvements in pasteurisation and sterilisation, and the use of modelling to assess the effectiveness of pasteurisation. A final sequence of chapters in part one discuss aspects of product quality, from flavour, texture, shelf-life and authenticity to the increasingly important area of functional dairy products. Part two reviews some of the major technological advances in the sector. The first two chapters discuss developments in on-line control of process efficiency and product quality. They are followed by chapters on new technologies to improve qualities such as shelf-life, including high pressure processing, drying and the production of powdered dairy products, and the use of dissolved carbon dioxide to extend the shelf-life of milk. Part three looks in more detail at key advances in cheese manufacture. Dairy processing: improving quality is a standard reference for the dairy industry in improving process efficiency and product quality.
Koog a./d. Zaan, Zaanlandsche Stoomdrukkerij, voorheen E.N. Smit Ez., 1924. 2 vols, 280 blz. 64 plt. Ing. - Omslagen wat sleets,