Processed Cheese and Analogues (Hardcover)

Part of the "Society of Dairy Technology Series," this book deals with a commercially significant sector of dairy science. The book includes chapters on legislation, functionality of ingredients, processing plants and equipment, manufacturing best practice, packaging, and quality control. The chapters are authored by an international team of experts.

This book is an essential resource for manufacturers and users of processed and analogue cheese products internationally; dairy scientists in industry and research; and advanced food science students with an interest in dairy science.

General

Imprint:	Wiley-Blackwell (an imprint of John Wiley & Sons Ltd)
Country of origin:	United Kingdom
Release date:	June 2011
First published:	July 2011
Authors:	A. Y. Tamime
Dimensions:	244 x 170 x 19mm (L x W x T)
Format:	Hardcover
Pages:	368
ISBN-13:	978-1-4051-8642-1
Categories:	Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	1-4051-8642-9
Barcode:	9781405186421

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