Structure Of Dairy Products
商品資訊
ISBN13：9781405129756
出版社：John Wiley & Sons Inc
作者：Tamime
出版日：2007/04/30
裝訂／頁數：精裝／304頁
商品簡介
SOCIETY OF DAIRY TECHNOLOGY SERIES
Edited 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 requirements of dairy foods. During the same period, new techniques have been developed to visualise clearly the properties of these products. Hence, scanning electron microscopy (SEM) and transmission electron microscopy (TEM) have been used as complimentary methods in quality appraisal of dairy products, and are used for product development and in trouble shooting wherever faults arise during manufacturing.
Structure of Dairy Products, an excellent new addition to the increasingly well-known and respected SDT series, offers the reader:
• information of importance in product development and quality control
• internationally known contributing authors and book editor
• thorough coverage of all major aspects of the subject
• core, commercially useful knowledge for the dairy industry
Edited by Adnan Tamime, with contributions from international authors, this book is an essential purchase for dairy scientists and technologists, food scientists and technologists, food chemists, physicists, rheologists and microscopists. Libraries in all universities and research establishments teaching and researching in these areas should have copies of this important work on their shelves.
作者簡介
目次
Overview of Microscopical Approaches.
.
Chapter 2.
Instrumental Techniques for Sample Preparation.
Chapter 3.
Microstructure of Milk Components.
Chapter 4.
Microstructure of Dairy Fat Products.
Chapter 5.
Microstructure of Concentrated and Dried Milk Products.
Chapter 6.
Structure of Fermented Milks.
Chapter 7.
Microstructure of Natural Cheeses.
Chapter 8.
Processed Cheese and Cheese Analogues.
Chapter 9.
Microstructure of Frozen and Dairy-Based Confectionary Products.
Chapter 10.
The Microscope in Troubleshooting
購物須知
外文書商品之書封，為出版社提供之樣本。實際出貨商品，以出版社所提供之現有版本為主。部份書籍，因出版社供應狀況特殊，匯率將依實際狀況做調整。
無庫存之商品，在您完成訂單程序之後，將以空運的方式為你下單調貨。為了縮短等待的時間，建議您將外文書與其他商品分開下單，以獲得最快的取貨速度，平均調貨時間為1~2個月。
為了保護您的權益，「三民網路書店」提供會員七日商品鑑賞期(收到商品為起始日)。
若要辦理退貨，請在商品鑑賞期內寄回，且商品必須是全新狀態與完整包裝(商品、附件、發票、隨貨贈品等)否則恕不接受退貨。