Handbook of Drying for Dairy Products is a complete guide to the field’s principles and applications, with an emphasis on best practices for the creation and preservation of dairy-based food ingredients.
- Details the techniques and results of drum drying, spray drying, freeze drying, spray-freeze drying, and hybrid drying
- Contains the most up-to-date research for optimizing the drying of dairy, as well as computer modelling options
- Addresses the effect of different drying techniques on the nutritional profile of dairy products
- Provides essential information for dairy science academics as well as technologists active in the dairy industry
Betal nemt med kort, Klarna, Apple Pay eller Google Pay. Ikke tilfreds? Du har altid 14 dages fortrydelsesret. Læs mere i vores vilkår. Har du spørgsmål, så send os en mail på hello@memmo.org.
Memmo gør det nemmere at studere – uanset hvor du er i verden. Hos os samler du dine kursusbøger og smarte studieværktøjer ét sted: resuméer, quizzer, podcasts og flashcards. Og så er der Ted, din studieven, der svarer på alt, du undrer dig over. Over 50 000 studerende studerer allerede her – bygget til at hjælpe dig med at lære hurtigere og stresse mindre.