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The Structure of Dairy Products

Condition:
Very Good
Very good condition. Library binding NOT ex-library.
Price:
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eBay item number:385812520389
Last updated on Feb 22, 2024 09:22:36 SGTView all revisionsView all revisions

Item specifics

Condition
Very Good
A book that has been read but is in excellent condition. No obvious damage to the cover, with the dust jacket included for hard covers. No missing or damaged pages, no creases or tears, and no underlining/highlighting of text or writing in the margins. May be very minimal identifying marks on the inside cover. Very minimal wear and tear. See all condition definitionsopens in a new window or tab
Seller Notes
“Very good condition. Library binding NOT ex-library.”
Personalized
No
ISBN
9781405129756
Book Title
Structure of Dairy Products
Book Series
Society of Dairy Technology Ser.
Item Length
10 in
Publisher
Wiley & Sons, Incorporated, John
Publication Year
2007
Format
Hardcover
Language
English
Illustrator
Yes
Item Height
0.8 in
Author
Adnan Y. Tamime
Genre
Technology & Engineering
Topic
Food Science
Item Width
7.1 in
Item Weight
28.2 Oz
Number of Pages
304 Pages

About this product

Product Information

Structure of Dairy Products , a new volume in the Society of Dairy Technology s Book Series, published by Blackwell Publishing, covers all major aspects of the structure of dairy products, including details of the use of techniques such as scanning electron microscopy and transmission electron microscopy.

Product Identifiers

Publisher
Wiley & Sons, Incorporated, John
ISBN-10
1405129751
ISBN-13
9781405129756
eBay Product ID (ePID)
51255096

Product Key Features

Book Title
Structure of Dairy Products
Author
Adnan Y. Tamime
Format
Hardcover
Language
English
Topic
Food Science
Publication Year
2007
Book Series
Society of Dairy Technology Ser.
Illustrator
Yes
Genre
Technology & Engineering
Number of Pages
304 Pages

Dimensions

Item Length
10 in
Item Height
0.8 in
Item Width
7.1 in
Item Weight
28.2 Oz

Additional Product Features

Intended Audience
Trade
Series Volume Number
4
Lc Classification Number
Sf239
Reviews
'This book provides an important and valuable contribution to understanding the structure of dairy products. Every chapter provides a comprehensive up-to-date reference list, effectively the date of production. Unquestionably a major plus point of this book is the perfect quality of the micrographs representing different microscopic techniques used when investigating the microstructure of milk and dairy products.' ( Journal of Dairy Technology , February 2008) "Structure of Dairy Products provides a timely and comprehensive review of understanding the micro structure of milks and milk products. In the last 30 years great interest is seen, in the structure of dairy products and at the same time different techniques have been developed to visualise the properties of these products. The book is multi-author text containing chapters that summarise recent findings for each dairy product" Food and Beverage World, ?This book provides an important and valuable contribution to understanding the structure of dairy products. Every chapter provides a comprehensive up-to-date reference list, effectively the date of production. Unquestionably a major plus point of this book is the perfect quality of the micrographs representing different microscopic techniques used when investigating the microstructure of milk and dairy products.? ( Journal of Dairy Technology , February 2008) "Structure of Dairy Products provides a timely and comprehensive review of understanding the micro structure of milks and milk products. In the last 30 years great interest is seen, in the structure of dairy products and at the same time different techniques have been developed to visualise the properties of these products. The book is multi-author text containing chapters that summarise recent findings for each dairy product" Food and Beverage World
Table of Content
Chapter 1. Overview of Microscopical Approaches. . Chapter 2. Instrumental Techniques for Sample Preparation. Chapter 3. Microstructure of Milk Components. Chapter 4. Microstructure of Dairy Fat Products. Chapter 5. Microstructure of Concentrated and Dried Milk Products. Chapter 6. Structure of Fermented Milks. Chapter 7. Microstructure of Natural Cheeses. Chapter 8. Processed Cheese and Cheese Analogues. Chapter 9. Microstructure of Frozen and Dairy-Based Confectionary Products. Chapter 10. The Microscope in Troubleshooting
Copyright Date
2008
Lccn
2006-034345

Item description from the seller

Dinah Moe's Bookshop

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