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Structure of dairy products / edited by Adnan Tamime.

Contributor(s): Material type: TextTextSeries: Society of Dairy Technology seriesPublisher: Oxford, UK ; Ames, Iowa : Blackwell Pub, 2007Description: xvi, 288 pages : illustrations (some colour) ; 26 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 1405129751
  • 9781405129756
Subject(s): DDC classification:
  • 636.2142 22
LOC classification:
  • SF250.5 .S785 2007
Online resources:
Contents:
1. Overview of microscopical approaches / D. F. Lewis -- 2. Instrumental techniques for sample preparation / D. G. Pechak and A. K. Smith -- 3. Microstructure of milk components / A. K. Smith and B. E. Campbell -- 4. Microstructure of dairy fat products / S. Martini and A. G. Marangoni -- 5. Microstructure of concentrated and dried milk products / A. Y. Tamime, R. K. Robinson and M. Michel -- 6. Structure of fermented milks / A. Y. Tamime, A. Hassan, E. Farnworth and T. Toba -- 7. Microstructure of natural cheeses / D. W. Everett -- 8. Processed cheese and cheese analogues / B. B. Mulsow, D. Jaros and H. Rohm -- 9. Microstructure of frozen and dairy-based confectionary products / D. F. Lewis -- 10. The microscope in troubleshooting / D. F. Lewis.
Review: "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 work on their shelves."--BOOK JACKET.
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Holdings
Item type Current library Call number Copy number Status Date due Barcode
Book City Campus City Campus Main Collection 636.2142 STR (Browse shelf(Opens below)) 1 Available A372586B

Includes bibliographical references and index.

1. Overview of microscopical approaches / D. F. Lewis -- 2. Instrumental techniques for sample preparation / D. G. Pechak and A. K. Smith -- 3. Microstructure of milk components / A. K. Smith and B. E. Campbell -- 4. Microstructure of dairy fat products / S. Martini and A. G. Marangoni -- 5. Microstructure of concentrated and dried milk products / A. Y. Tamime, R. K. Robinson and M. Michel -- 6. Structure of fermented milks / A. Y. Tamime, A. Hassan, E. Farnworth and T. Toba -- 7. Microstructure of natural cheeses / D. W. Everett -- 8. Processed cheese and cheese analogues / B. B. Mulsow, D. Jaros and H. Rohm -- 9. Microstructure of frozen and dairy-based confectionary products / D. F. Lewis -- 10. The microscope in troubleshooting / D. F. Lewis.

"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 work on their shelves."--BOOK JACKET.

Machine converted from AACR2 source record.

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