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Author : Misaël Ecoeur
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (633 download)
Download or read book Détermination de la composition de la matière grasse dans le lait written by Misaël Ecoeur and published by . This book was released on 2002 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Dr. Secondo Repetto
Publisher :
ISBN 13 :
Total Pages : 5 pages
Book Rating : 4.:/5 (457 download)
Download or read book Méthode simple et facile pour la détermination de la matière grasse dans le lait written by Dr. Secondo Repetto and published by . This book was released on 1935 with total page 5 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Hubert-Raoul Cailloux
Publisher :
ISBN 13 :
Total Pages : 150 pages
Book Rating : 4.0/5 (867 download)
Download or read book Observations relatives aux variations de la matière grasse dans le lait de la femme et de diverses espèces animales written by Hubert-Raoul Cailloux and published by . This book was released on 1912 with total page 150 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Georges Quesneville
Publisher :
ISBN 13 :
Total Pages : 122 pages
Book Rating : 4.:/5 ( download)
Download or read book Nouvelles méthodes pour la détermination des éléments du lait et de ses falsifications written by Georges Quesneville and published by . This book was released on 1884 with total page 122 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 14 pages
Book Rating : 4.:/5 (868 download)
Download or read book Technical Specification written by and published by . This book was released on 2012 with total page 14 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : LEGRAND Jack
Publisher : Lavoisier
ISBN 13 : 2746282038
Total Pages : 484 pages
Book Rating : 4.7/5 (462 download)
Download or read book Emulsions alimentaires et foisonnement written by LEGRAND Jack and published by Lavoisier. This book was released on 2013-07-01 with total page 484 pages. Available in PDF, EPUB and Kindle. Book excerpt: L’agroalimentaire est très riche en produits conditionnés sous forme d’émulsions ou de mousses, comme le lait et ses dérivés, la margarine ou la mayonnaise. Il existe une grande diversité dans les émulsions alimentaires, tant au niveau de leurs propriétés physico-chimiques que de leurs caractéristiques organoleptiques. Ceci est le résultat d’une forte interaction entre les ingrédients et les procédés de mise en œuvre dans ce que l’on pourrait appeler « le génie de la formulation ». Celui-ci intègre les différentes sciences nécessaires à la maîtrise de la qualité des produits, parmi lesquelles la biochimie, le génie des procédés, la physico-chimie et la rhéologie. Cet ouvrage traite des différents aspects des émulsions et des mousses en agroalimentaire, en abordant les généralités concernant la formulation et les caractéristiques des ingrédients utilisés pour obtenir les propriétés d’usage requises. Pour illustrer le propos, les exemples traités sont liés aux filières des boissons, du lait et des œufs.
Author : United States. Agricultural Marketing Service
Publisher :
ISBN 13 :
Total Pages : 54 pages
Book Rating : 4.E/5 ( download)
Download or read book Indirect Estimates of the Solids-not-fat Content of Milk written by United States. Agricultural Marketing Service and published by . This book was released on 1954 with total page 54 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Pierre Schuck
Publisher : John Wiley & Sons
ISBN 13 : 0470655984
Total Pages : 253 pages
Book Rating : 4.4/5 (76 download)
Download or read book Analytical Methods for Food and Dairy Powders written by Pierre Schuck and published by John Wiley & Sons. This book was released on 2012-04-23 with total page 253 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 economic importance to the food and dairy industry worldwide. Today, the ability to control food and dairy powder quality is a source of key competitive advantage. By varying the dehydration process design, and by controlling the technological and thermodynamic parameters during dehydration, it is possible for manufacturers to engineer the biochemical, microbiological and physical characteristics of the food powder to meet their specific product requirements. This book provides an overview of the existing, adapted or new techniques used to analyse safety and quality in modern food and dairy powders. Based on original research by the authors, the book uses 25 commercial dairy and non-dairy powders to illustrate a range of biochemical and physical methods used to evaluate and characterise powdered food products. Written from a practical perspective, each chapter focuses on a particular analytical technique, outlining the purpose, definition and principle of that method. The authors guide the reader through all of the instruments needed, the safety measures required, and the correct procedures to follow to ensure successful analysis. Instructions on accurate measurement and expression of results are included, and each chapter is richly illustrated with original data and worked examples. Analytical Methods for Food and Dairy Powders is a unique step-by-step handbook, which will be required reading for anyone involved in the development and manufacture of powdered food products. Food and dairy scientists based in industry will find it essential for new product development and improved quality control, while researchers in the laboratory will especially value the new techniques it comprises.
Author :
Publisher :
ISBN 13 :
Total Pages : 1242 pages
Book Rating : 4.E/5 ( download)
Download or read book World's Dairy Congress - 1928 ... written by and published by . This book was released on 1928 with total page 1242 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 476 pages
Book Rating : 4.3/5 (243 download)
Download or read book AMS. written by and published by . This book was released on 1954 with total page 476 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Organisation internationale de normalisation
Publisher :
ISBN 13 :
Total Pages : 28 pages
Book Rating : 4.:/5 (867 download)
Download or read book Lait entier written by Organisation internationale de normalisation and published by . This book was released on 1999 with total page 28 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Patrick F. Fox
Publisher : Springer
ISBN 13 : 1441986022
Total Pages : 1356 pages
Book Rating : 4.4/5 (419 download)
Download or read book Advanced Dairy Chemistry: Volume 1: Proteins, Parts A&B written by Patrick F. Fox and published by Springer. This book was released on 2013-09-24 with total page 1356 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advanced Dairy Chemistry-l: Proteins is the first volume of the third edition of the series on advanced topics in Dairy Chemistry, which started in 1982 with the publication of Developments in Dairy Chemistry. This series of volume~ is intended to be a coordinated and authoritative treatise on Dairy Chemistry. In the decade since the second edition of this volume was published (1992), there have been considerable advances in the study of milk proteins, which are reflected in changes to this book. All topics included in the second edition are retained in the current edition, which has been updated and considerably expanded from 18 to 29 chapters. Owing to its size, the book is divided into two parts; Part A (Chapters 1-11) describes the more basic aspects of milk proteins while Part B (Chapters 12-29) reviews the more applied aspects. Chapter 1, a new chapter, presents an overview of the milk protein system, especially from an historical viewpoint. Chapters 2-5, 7-9, 15, and 16 are revisions of chapters in the second edition and cover analytical aspects, chemical and physiochemical properties, biosynthesis and genetic polymorphism of the principal milk proteins. Non-bovine caseins are reviewed in Chapter 6.
Author :
Publisher :
ISBN 13 :
Total Pages : 744 pages
Book Rating : 4.:/5 (33 download)
Download or read book Report of Proceedings written by and published by . This book was released on 1956 with total page 744 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
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ISBN 13 :
Total Pages : 1090 pages
Book Rating : 4.3/5 (243 download)
Download or read book International Catalogue of Scientific Literature, 1901-1914 written by and published by . This book was released on 1905 with total page 1090 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 708 pages
Book Rating : 4.3/5 (243 download)
Download or read book Papers and Communications written by and published by . This book was released on 1949 with total page 708 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 1220 pages
Book Rating : 4.3/5 (91 download)
Download or read book International Catalogue of Scientific Literature written by and published by . This book was released on 1908 with total page 1220 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Alexandre Monvoisin
Publisher :
ISBN 13 :
Total Pages : 560 pages
Book Rating : 4.:/5 (2 download)
Download or read book Le lait written by Alexandre Monvoisin and published by . This book was released on 1920 with total page 560 pages. Available in PDF, EPUB and Kindle. Book excerpt:
