Rheology of Dairy Products
by
Stanciu Ioana
English
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About The Book

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.
Piracy-free
Piracy-free
Assured Quality
Assured Quality
Secure Transactions
Secure Transactions
Fast Delivery
Fast Delivery
Sustainably Printed
Sustainably Printed
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