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The Structure of Dairy Products
Condition:
“Very good condition. Library binding NOT ex-library.”
Postage:
Located in: Saint Louis, Missouri, United States
Delivery:
Estimated between Fri, 21 Jun and Mon, 24 Jun to 43230
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Coverage:
Read item description or contact seller for details. See all detailsSee all details on coverage
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Seller assumes all responsibility for this listing.
eBay item number:385812520389
Item specifics
- Condition
- Very Good
- 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
- 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
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
Seller assumes all responsibility for this listing.
eBay item number:385812520389
Postage and handling
Item location:
Saint Louis, Missouri, United States
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Postage and handling | To | Service | Delivery*See Delivery notes |
---|---|---|---|
Free postage | United States | Economy Postage (USPS Media MailTM) | Estimated between Fri, 21 Jun and Mon, 24 Jun to 43230 |
US $13.20 (approx S$ 17.88) | United States | Expedited Postage (USPS Priority Mail®) | Estimated between Thu, 20 Jun and Fri, 21 Jun to 43230 |
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Will usually ship within same business day if paid before 03:00 SGT (excludes weekends and holidays). Expected post time may vary and is based on seller's order cut-off time. |
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Return policy
After receiving the item, contact seller within | Refund will be given as |
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30 days after the buyer receives it | Money Back |
The buyer is responsible for return postage costs.
Seller feedback (136)
t***l (12)- Feedback left by buyer.
Past month
Verified purchase
Wow. Super fast, really well-packed, even a "thank you" note. Thank you!
h***3 (714)- Feedback left by buyer.
Past month
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Great item. fast shipping. A+ seller
l***o (2269)- Feedback left by buyer.
Past month
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Great book and great seller!!!! A++++++