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Dairy microbiology handbook /

Throughout the world, milk and milk products are indispensable components of the food chain. Not only do individual consumers use liquid milk for beverages and cooking, but food manufacturers use vast quantities of milk powder, concentrated milks, butter, and cream as raw materials for further proce...

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Bibliographic Details
Other Authors: Robinson, R. K. (Richard Kenneth) (Editor)
Format: eBook
Language:English
Published: New York : Wiley-Interscience, [2002]
Edition:Third edition.
Subjects:
Dairy microbiology > Handbooks, manuals, etc.
Dairy microbiology.
Food > Microbiology.
Dairy Products > standards
Food Microbiology
Milk > microbiology
Milk > standards
Electronic books.
Online Access:Connect to the full text of this electronic book
Description
Summary:Throughout the world, milk and milk products are indispensable components of the food chain. Not only do individual consumers use liquid milk for beverages and cooking, but food manufacturers use vast quantities of milk powder, concentrated milks, butter, and cream as raw materials for further processing.
Item Description:"The microbiology of milk and milk products"--Cover.
Revised edition of: Dairy microbiology. 1990.
Physical Description:1 online resource (xiv, 765 pages) : illustrations
Bibliography:Includes bibliographical references and index.
ISBN:0471227560
9780471227564
9780471723950
0471723959