Processing and Technology of Dairy Products
| dc.contributor.editor | Deeth, Hilton | |
| dc.contributor.editor | Kelly, Phil | |
| dc.date.accessioned | 2021-05-01T15:28:02Z | |
| dc.date.available | 2021-05-01T15:28:02Z | |
| dc.date.issued | 2020 | |
| dc.identifier | ONIX_20210501_9783039286881_490 | |
| dc.identifier.uri | https://directory.doabooks.org/handle/20.500.12854/68744 | |
| dc.description.abstract | This foods Special Issue contains seven papers on a range of technical dairy topics. Three involve beneficial uses of proteolytic enzymes, two involve the use of membrane technology in cheese making, while two deal with the role of ingredients, raw milk in the UHT paper and apricot fibre in the yogurt paper, in product quality. In all, the papers demonstrate the breadth of on-going research for an industry based on just one raw material, milk. | |
| dc.language | English | |
| dc.subject.classification | thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general | en_US |
| dc.subject.classification | thema EDItEUR::P Mathematics and Science::PS Biology, life sciences | en_US |
| dc.subject.classification | thema EDItEUR::J Society and Social Sciences::JB Society and culture: general::JBC Cultural and media studies::JBCC Cultural studies::JBCC4 Cultural studies: food and society | en_US |
| dc.title | Processing and Technology of Dairy Products | |
| dc.type | book | |
| oapen.identifier.doi | 10.3390/books978-3-03928-689-8 | |
| oapen.relation.isPublishedBy | 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 | |
| oapen.relation.isbn | 9783039286881 | |
| oapen.relation.isbn | 9783039286898 | |
| oapen.pages | 114 | |
| oapen.place.publication | Basel, Switzerland |
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