Analytical methods for food and dairy powders /

• Κύριος συγγραφέας: Schuck, Pierre
• Άλλοι συγγραφείς: Dolivet, Anne, Jeantet, Romain
• Μορφή: Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: Chichester, West Sussex ; Ames, Iowa : Wiley-Blackwell, 2012.
• Θέματα: Food > Analysis.; Food > Composition.; Dairy products > Drying.; TECHNOLOGY & ENGINEERING > Food Science.; Electronic books.

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. These powders are in high demand for use as ingredients and as food products in their own right, and are of great...