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Einband grossAnalytical Methods for Milk and Milk Products
ISBN/GTIN

Analytical Methods for Milk and Milk Products

E-BookEPUB0 - No protectionE-Book
410 Seiten
Englisch
Taylor & Franciserschienen am20.02.20241. Auflage
Verfügbare Formate
BuchGebunden
EUR192,50
BuchGebunden
EUR192,50
BuchGebunden
EUR192,50
E-BookPDF0 - No protectionE-Book
EUR166,99
E-BookEPUB0 - No protectionE-Book
EUR166,99

Produkt

Details
Weitere ISBN/GTIN9781003834700
ProduktartE-Book
EinbandartE-Book
FormatEPUB
Format Hinweis0 - No protection
FormatE101
Erscheinungsjahr2024
Erscheinungsdatum20.02.2024
Auflage1. Auflage
Seiten410 Seiten
SpracheEnglisch
Dateigrösse7472 Kbytes
Illustrationen21 schwarz-weiße und 11 farbige Abbildungen, 143 schwarz-weiße Tabellen
Artikel-Nr.12528004
Rubriken
Genre9200

Inhalt/Kritik

Inhaltsverzeichnis
Part 1: Sampling Methods and Chemical Analysis of Milk 1. Calibration of Different Glass Wares for Analytical Methods 2. Sampling Methods of Milk and Milk Products 3. Chemical Analysis of Milk 4. Analysis of Physicochemical Aspects of Milk 5. Determination of the Quality of Milk Part 2: Compositional Analysis of Frozen and Fat-Rich Products 6. Compositional Analysis of Cream 7. Compositional Analysis of Ice Cream and Frozen Desserts 8. Compositional Analysis of Butter 9. Compositional Analysis of Butter Oil and Clarified Fat (Ghee)mehr

Autor

Megh R. Goyal, PhD, PE, is a Retired Professor in Agricultural and Biomedical Engineering from the General Engineering Department in the College of Engineering at the University of Puerto Rico-Mayaguez Campus. He is also Senior Acquisitions Editor and Senior Technical Editor-In-Chief for Agricultural and Biomedical Engineering for Apple Academic Press, Inc. During his professional career of over 52 years, he has received many prestigious awards. A prolific author and editor, he has written more than 200 journal articles and several textbooks and has edited over 100 books.

N. Veena, PhD, is Associate Professor of Food Safety and Quality, DSLD-College of Horticultural Engineering and Food Technology, University of Horticultural Sciences, Karnataka, India. Her area of expertise includes fortification of milk, development and characterization of functional dairy foods, and nanoencapsulation of nutraceuticals and their delivery. She has published research papers and books and has also developed e-learning content for postgraduate dairy chemistry courses under the ICAR National Agricultural Higher Education Project.

Santosh Kumar Mishra, PhD, is Assistant Professor of Dairy Microbiology at the College of Dairy Science and Technology at Guru Angad Dev Veterinary and Animal Sciences University, Punjab, India. He is working in the area of functional foods and dairy products, researching live probiotics and technology of functional lactic cultures for fermented and non-fermented dairy products. He previously served in the dairy industry and is currently handling several externally funded projects by the Indian Department of Science and Technology, the Indian Ministry of Food Processing Industries, and the Indian University Grants Commission as principal investigator or co-principal investigator.