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Handbook of Drying for Dairy Products.
・ISBN 978-1-118-93049-6 hard US$ 170.00
￥39,831.- (税込) ※（※）価格はご注文時の参考価格となります。
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| 著者・編者 | Anandharamakrishnan, C. (ed.), |
|---|---|
| 出版社 | (Wiley-Blackwell, UK) |
| 出版年月 | 2017 |
| ページ数 | 336 pp. |
| 言語 | ENG |
| ニュース番号 | ＜A00-18809＞ |
解説
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