Dairy Science and Technology Handbook

Volume I, II, & III

Y. H. Hui (American Food and Nutrition Center, Cutten, California)

$1417.95

Hardback

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English

Wiley-Interscience
30 November 1996

Dairy farming

Written by renowned dairy experts with diversified backgrounds and exper this extremely useful three-volume set offers a thorough account of the

and technology of processing dairy products.

Volume I presents basic information on new research data and advances in mportant properties and applications of milk and dairy ingredients.

Volume II discusses procedures and new advances in the manufacture technology for yogurt, ice cream, cheese, and dry and concentrated dairy products, as well as the microbiology and associated health hazards for dairy products.

Volume III offers a unique exploration of five topics not commonly found in professional reference books for dairy manufacture, including quality assurance, biotechnology, and computer applications.

Volumes I and III also include thorough appendices of dairy industry companies with contact data and specify the products and services they provide.

Edited by: Y. H. Hui (American Food and Nutrition Center Cutten California)
Imprint: Wiley-Interscience
Country of Publication: United States
Dimensions: Height: 238mm, Width: 166mm, Spine: 81mm
Weight: 2.381kg
ISBN: 9780471187974
ISBN 10: 0471187976
Pages: 1304
Publication Date: 30 November 1996
Audience: College/higher education , Professional and scholarly , General/trade , A / AS level , Further / Higher Education
Format: Hardback
Publisher's Status: Active

Y. H. Hui and are the authors of Dairy Science and Technology Handbook: Volume I, II, & III, published by Wiley.