Analytical Methods for Food and Dairy Powders
Food and dairy powders are created by dehydrating perishable produce, such as milk, eggs, fruit and meat, in order to extend their shelf life and stabilise them for storage or transport. These powders are in high demand for use as ingredients and as food products in their own right, and are of great...
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| Main Authors: | , , |
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| Format: | Book |
| Language: | English |
| Published: |
Hoboken, New Jersey
WILEY-BLACKWELL
2012
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| Online Access: | Click Here to View Status and Holdings. |
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Food chemistry
PHYSICOCHEMICAL ASPECTS OF FOOD ENGINEERING AND PROCESSING
Food analysis theory and practice
