Encyclopedia of Dairy Sciences 2nd Edition, Four-Volume Set.
| Other author | Fuquay,John W. Editor-In-Chief |
| Other author | Fox,Patrick F. Editor-In-Chief |
| Other author | McSweeney,Paul L. H. Editor-In-Chief |
| Format | Electronic |
| Edition | 2nd ed. |
| Publication Info | Academic Press [Imprint] San Diego : Elsevier Science & Technology Books Saint Louis : Elsevier [Distributor] |
| Supplemental Content | Full text available from ScienceDirect Reference Works |
| Summary | Annotation Dairy Science includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspects of milk itself as well as the technological (processing) aspects of the transormation of milk into its various consumer products, including beverages, fermented products, contentraed and dried products, butter and ice cream.This new editionincludes informationon the possible impact of genetic modification of dairy animals, safety concerns of raw milk and raw milk products, peptides in milk, dairy-based allergies, packaging and shelf-life and other topics of importance and interest to those in dairy research and industry.*Fully reviewed, revised and updated with the latest developments in Dairy Science*Full color inserts in each volume illustrate key concepts*Extended index for easily locating information |
| Access restriction | Available only to authorized users. |
| Technical details | Mode of access: World Wide Web |
| Genre/form | Electronic books. |
| ISBN | 9780123744074 |
| ISBN | 0123744075 (E-Book) Active Record |
| Standard identifier# | 9780123744074 |
| Stock number | 00991439 |
Availability
| Library | Location | Call Number | Status | Item Actions |
|---|---|---|---|---|
| Electronic Resources | Access Content Online | ✔ Available |