Rheology of Dairy Products
| AUTHOR | Stanciu, Ioana |
| PUBLISHER | LAP Lambert Academic Publishing (01/16/2024) |
| PRODUCT TYPE | Paperback (Paperback) |
Description
The book titled "Rheology of Dairy Products" is organized into three chapters: the technology of milk and dairy products, rheology of dairy products, and rheological properties of selected dairy products. Chapter one comprises subchapters on the technology of drinking milk, manufacturing canned milk, producing sour dairy products, cream manufacturing, butter manufacturing, cheese manufacturing, ice cream manufacturing, and technologies for valorization of by-products from the milk industry.
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Product Format
Product Details
ISBN-13:
9786207459049
ISBN-10:
6207459040
Binding:
Paperback or Softback (Trade Paperback (Us))
Content Language:
English
More Product Details
Page Count:
160
Carton Quantity:
44
Product Dimensions:
6.00 x 0.37 x 9.00 inches
Weight:
0.54 pound(s)
Country of Origin:
US
Subject Information
BISAC Categories
Science | Chemistry - General
Descriptions, Reviews, Etc.
publisher marketing
The book titled "Rheology of Dairy Products" is organized into three chapters: the technology of milk and dairy products, rheology of dairy products, and rheological properties of selected dairy products. Chapter one comprises subchapters on the technology of drinking milk, manufacturing canned milk, producing sour dairy products, cream manufacturing, butter manufacturing, cheese manufacturing, ice cream manufacturing, and technologies for valorization of by-products from the milk industry.
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Your Price
$103.31