Structure of dairy products / edited by Adnan Tamime.
"Edited by Adnan Tamime, with contributions from international authors, this book is an essential purchase for dairy scientists and technologists, food scientists and technologists, food chemists, physicists, rheologists and microscopists. Libraries in all universities and research establishmen...
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| Other Authors: | |
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| Format: | Book |
| Language: | English |
| Published: |
Oxford, UK ; Ames, Iowa :
Blackwell Pub,
2007.
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| Series: | Society of Dairy Technology series.
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| Subjects: | |
| Online Access: | Contributor biographical information |
| Summary: | "Edited by Adnan Tamime, with contributions from international authors, this book is an essential purchase for dairy scientists and technologists, food scientists and technologists, food chemists, physicists, rheologists and microscopists. Libraries in all universities and research establishments teaching and researching in these areas should have copies of this work on their shelves."--BOOK JACKET. |
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| Physical Description: | xvi, 288 pages : illustrations (some colour) ; 26 cm. |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 1405129751 9781405129756 |