Microstructure of Dairy Products (Hardcover)

The book is structured into 2 parts: Part 1: Overview of microscopy techniques and software used for microstructural analyses Different types of the following techniques are discussed in detail: light microscopy (including bright field, polarised and confocal scanning laser microscopy) and electron microscopy (mainly scanning and transmission electron microscopy). The description of these techniques also includes the staining procedures and sample preparation methods developed. Emerging microscopy techniques are also covered, reflecting the latest advances in this field. Part 2: Microstructure of various dairy foods This part is divided into sections related to the microstructure of milk, cheeses, yoghurts, powders and fat products. In addition, there is a review of the localisation of microorganism within the microstructure of various dairy products.

General

Imprint:	John Wiley & Sons
Country of origin:	United States
Release date:	October 2018
Authors:	M El-Bakry
Dimensions:	249 x 170 x 24mm (L x W x T)
Format:	Hardcover
Pages:	400
ISBN-13:	978-1-118-96422-4
Categories:	Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	1-118-96422-5
Barcode:	9781118964224

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