Analytical methods for food and dairy powders

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Analytical methods for food and dairy powders

Food and dairy powders are created by dehydrating perishable produce, such as milk, eggs, fruit and meat, in order to extend their shelf life and stabilise them for storage or transport. These powders are in high demand for use as ingredients and as food products in their own right, and are of great...

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Bibliographic Details
Main Authors:	Schuck, Pierre (Author), Dolivet, Anne (Author)
Other Authors:	Jeantet, Romain (Editor)
Format:	Book
Language:	English
Published:	Chichester, West Sussex : Wiley-Blackwell , c2012
Subjects:	Dairy products > Drying Food > Analysis Food > Composition

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