Dairy Lexicon
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Dairy Lexicon English French
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Author : Canada. Dairy Division
language : en
Publisher:
Release Date : 1975
Dairy Lexicon English French written by Canada. Dairy Division and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1975 with Dairying categories.
Dairy Lexicon English French
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Author : Canada. Ministère de l'agriculture. Division du lait
language : en
Publisher:
Release Date : 1975
Dairy Lexicon English French written by Canada. Ministère de l'agriculture. Division du lait and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1975 with categories.
Dairy Lexicon
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Author :
language : en
Publisher:
Release Date : 1976
Dairy Lexicon written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1976 with Dairying categories.
Ultra High Temperature Processing Of Milk And Milk Products
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Author : H. Burton
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Ultra High Temperature Processing Of Milk And Milk Products written by H. Burton and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Technology & Engineering categories.
This book attempts to explain the scientific basis for UHT sterilization and aseptic filling, as well as describe the processes and equipment used. I have tried to avoid producing merely a catalogue of sterilizers and aseptic fillers. Instead I have attempted to explain the principles on which the different types of plant operate, and discuss the factors which influence performance, so that information given by manufac turers may be assessed by readers in relation to their own processing requirements. Statements are generally supported by references. Where no re ference is given, personal experience or my interpretation of the work of others is my justification. Although the book deals mainly with milk and milk products, I hope that the information it contains will be useful to those dealing with other products, since the principles of processing are in general the same. The book is based on more than 30 years' involvement with research into UHT processing and aseptic filling. During this time I have been fortunate to work with and to talk to many people from whom I have learned a great deal. I benefited from conta.cts with Dr T. R. Ashton (England) and Professor H. Hostettler. (Switzerland), who were pioneers in the commercial development of UHT milk. More recently I have been privileged to know and work with research workers in many countries having a common interest in UHT processing. Of these, I should mention particularly Professors E. L. Thomas, V. A.
Dairy Dictionary
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Author : Jacques Casalis
language : de
Publisher:
Release Date : 1963
Dairy Dictionary written by Jacques Casalis and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1963 with Dairying categories.
The Popular Encyclopedia Or Conversations Lexicon Being A General Dictionary Of Arts Sciences Literature Biography And History With Illustrations
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Author : Encyclopaedias
language : en
Publisher:
Release Date : 1874
The Popular Encyclopedia Or Conversations Lexicon Being A General Dictionary Of Arts Sciences Literature Biography And History With Illustrations written by Encyclopaedias and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1874 with categories.
The Sensory Evaluation Of Dairy Products
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Author : Stephanie Clark
language : en
Publisher: Springer Nature
Release Date : 2023-08-17
The Sensory Evaluation Of Dairy Products written by Stephanie Clark and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-08-17 with Technology & Engineering categories.
The Sensory Evaluation of Dairy Products, Third Edition is for all who seek a book entirely devoted to sensory evaluation of dairy products and modern applications of the science. It is an excellent scientific reference for training in dairy product evaluation and is a practical guide to the preparation of samples for sensory evaluation. The book contains updates of the original text of the well-received first edition, as well as brand new material. This unique book is designed for professionals involved in many aspects of dairy production, including academic teaching and research, processing, quality assurance, product development and marketing. It is an invaluable tool for those who compete in the annual Collegiate Dairy Product Evaluation Contest.
Quality Control In The Food Industry V2
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Author : S Herschdoerfer
language : en
Publisher: Elsevier
Release Date : 2012-12-02
Quality Control In The Food Industry V2 written by S Herschdoerfer and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-02 with Technology & Engineering categories.
Quality Control in the Food Industry, Volume 2 focuses on quality control in the food industry, emphasizing the controllable factors that affect the quality of the finished product, including the selection of raw materials, processing, packaging, storage, and distribution. The book describes the principles of quality control in industries such as soft drinks; dairy products; flour and bread; flour confectionery; meat and fish, and their products; and edible fats and oils. This volume is organized into seven chapters and begins with an overview of the various uses of water in the food industry, along with standards and methods of treatment of wastewaters produced by food manufacturers. The book then systematically discusses the quality tests in the dairy industry; quality control for flour and flour confectionery, including pastry and cakes; and quality control methods for manufactured meat products. The book also explains the quality control in the fish industry, and then concludes with a chapter on quality assessment for edible fats and oils and fat products, such as margarine; salad oils; frying fats and shortenings; mayonnaise and salad dressings; and creams. This book is a valuable source of information for food scientists and technologists; managers in the food industry; and students.
A Dictionary Of Dairying
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Author : John Gilbert Davis
language : en
Publisher:
Release Date : 1955
A Dictionary Of Dairying written by John Gilbert Davis and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1955 with Dairy products categories.
Glossary Of Dairy Technology
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Author : Deepak Mudgil
language : en
Publisher:
Release Date : 2015
Glossary Of Dairy Technology written by Deepak Mudgil and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015 with Dairying categories.