Structure of dairy products / edited by Adnan Tamime.

Contributor(s):

Tamime, A. Y

Material type: Text

TextSeries: Society of Dairy Technology seriesPublication details: Oxford, UK ; Ames, Iowa : Blackwell Pub., 2007.Description: 1 online resource (xvi, 288 pages) : illustrations (some color)Content type:

text

Media type:

computer

Carrier type:

online resource

ISBN:

9780470995914
0470995912
9780470995921
0470995920
9781615834532
1615834532
1281312142
9781281312143
9786611312145
6611312145

Subject(s): Genre/Form:

Additional physical formats: Print version:: Structure of dairy products.DDC classification:

636.2/142 22

LOC classification:

SF250.5 .S785 2007eb

Other classification:

CHE 503f
LAN 835f

Online resources:

Click here to access online

Contents:

Overview of microscopical approaches / D.F. Lewis -- Instrumental techniques for sample preparation / D.G. Pechak, A.K. Smith -- Microstructure of milk components / A.K. Smith, B.E. Campbell -- Microstructure of dairy fat products / S. Martini, A.G. Marangoni -- Microstructure of concentrated and dried milk products / A.Y. Tamime, R.K. Robinson, M. Michel -- Structure of fermented milks / A.Y. Tamime [and others] -- Microstructure of natural cheeses / D.W. Everett -- Processed cheese and cheese analogues / B.B. Mulsow, D. Jaros, H. Rohm -- Microstructure of frozen and dairy-based confectionary products / D.F. Lewis -- The microscope in troubleshooting / D.F. Lewis.

Summary: Structure of Dairy ProductsSOCIETY OF DAIRY TECHNOLOGY SERIESEdited by A. Y. Tamime The Society of Dairy Technology (SDT) has joined with Blackwell Publishing to produce a series of technical dairy-related handbooks providing an invaluable resource for all those involved in the dairy industry; from practitioners to technologists working in both traditional and modern large-scale dairy operations. The previous 30 years have witnessed great interest in the microstructure of dairy products, which has a vital bearing on, e.g. texture, sensory qualities, shelf life and packaging.

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Holdings
Item type	Home library	Collection	Call number	Materials specified	Status	Date due	Barcode
Electronic-Books	OPJGU Sonepat- Campus	E-Books EBSCO			Available

Includes bibliographical references and index.

Print version record.

Structure of Dairy ProductsSOCIETY OF DAIRY TECHNOLOGY SERIESEdited by A. Y. Tamime The Society of Dairy Technology (SDT) has joined with Blackwell Publishing to produce a series of technical dairy-related handbooks providing an invaluable resource for all those involved in the dairy industry; from practitioners to technologists working in both traditional and modern large-scale dairy operations. The previous 30 years have witnessed great interest in the microstructure of dairy products, which has a vital bearing on, e.g. texture, sensory qualities, shelf life and packaging.

English.

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