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Beschreibung
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.
Details
| Verlag | LAP LAMBERT Academic Publishing |
| Ersterscheinung | Januar 2024 |
| Maße | 22 cm x 15 cm x 1.1 cm |
| Gewicht | 256 Gramm |
| Format | Softcover |
| ISBN-13 | 9786207459049 |
| Seiten | 160 |
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