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About The Book
Description
Author
The book titled Rheology of Dairy Products is organized into three chapters: the technology of milk and dairy products rheology of dairy products and rheological properties of selected dairy products. Chapter one comprises subchapters on the technology of drinking milk manufacturing canned milk producing sour dairy products cream manufacturing butter manufacturing cheese manufacturing ice cream manufacturing and technologies for valorization of by-products from the milk industry.
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Details
ISBN 13
9786207459049
Publication Date
-16-01-2024
Pages
-160
Weight
-226 grams
Dimensions
-150x220x8.82 mm
