Processing and Technology of Dairy Products
This foods Special Issue contains seven papers on a range of technical dairy topics. Three involve beneficial uses of proteolytic enzymes, two involve the use of membrane technology in cheese making, while two deal with the role of ingredients, raw milk in the UHT paper and apricot fibre in the yog...
Gorde:
| Beste egile batzuk: | , |
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| Formatua: | Baliabide elektronikoa Liburu kapitulua |
| Hizkuntza: | ingelesa |
| Argitaratua: |
Basel, Switzerland
MDPI - Multidisciplinary Digital Publishing Institute
2020
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| Gaiak: | |
| Sarrera elektronikoa: | DOAB: download the publication DOAB: description of the publication |
| Etiketak: |
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| Gaia: | This foods Special Issue contains seven papers on a range of technical dairy topics. Three involve beneficial uses of proteolytic enzymes, two involve the use of membrane technology in cheese making, while two deal with the role of ingredients, raw milk in the UHT paper and apricot fibre in the yogurt paper, in product quality. In all, the papers demonstrate the breadth of on-going research for an industry based on just one raw material, milk. |
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| Deskribapen fisikoa: | 1 electronic resource (114 p.) |
| ISBN: | books978-3-03928-689-8 9783039286881 9783039286898 |
| Sartu: | Open Access |