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The Structure of Dairy Products
US $163.88
ApproximatelyRM 680.76
or Best Offer
Condition:
“Very good condition. Library binding NOT ex-library.”
Very Good
A book that has been read but is in excellent condition. No obvious damage to the cover, with the dust jacket included for hard covers. No missing or damaged pages, no creases or tears, and no underlining/highlighting of text or writing in the margins. May be very minimal identifying marks on the inside cover. Very minimal wear and tear.
Postage:
Free USPS Media MailTM.
Located in: Saint Louis, Missouri, United States
Delivery:
Estimated between Sat, 28 Sep and Tue, 1 Oct to 43230
Returns:
30 days return. Buyer pays for return shipping.
Coverage:
Read item description or contact seller for details. See all detailsSee all details on coverage
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Seller assumes all responsibility for this listing.
eBay item number:385812520389
Item specifics
- Condition
- Very Good
- Seller Notes
- “Very good condition. Library binding NOT ex-library.”
- Personalized
- No
- ISBN
- 9781405129756
- Subject Area
- Technology & Engineering
- Publication Name
- Structure of Dairy Products
- Publisher
- Wiley & Sons, Incorporated, John
- Item Length
- 10 in
- Subject
- Food Science
- Publication Year
- 2007
- Series
- Society of Dairy Technology Ser.
- Type
- Textbook
- Format
- Hardcover
- Language
- English
- Item Height
- 0.8 in
- Item Weight
- 28.2 Oz
- Item Width
- 7.1 in
- Number of Pages
- 304 Pages
About this product
Product Identifiers
Publisher
Wiley & Sons, Incorporated, John
ISBN-10
1405129751
ISBN-13
9781405129756
eBay Product ID (ePID)
51255096
Product Key Features
Number of Pages
304 Pages
Language
English
Publication Name
Structure of Dairy Products
Publication Year
2007
Subject
Food Science
Type
Textbook
Subject Area
Technology & Engineering
Series
Society of Dairy Technology Ser.
Format
Hardcover
Dimensions
Item Height
0.8 in
Item Weight
28.2 Oz
Item Length
10 in
Item Width
7.1 in
Additional Product Features
Intended Audience
Scholarly & Professional
LCCN
2006-034345
Reviews
'This book provides an important and valuable contribution to understanding the structure of dairy products. Every chapter provides a comprehensive up-to-date reference list, effectively the date of production. Unquestionably a major plus point of this book is the perfect quality of the micrographs representing different microscopic techniques used when investigating the microstructure of milk and dairy products.' ( Journal of Dairy Technology , February 2008) "Structure of Dairy Products provides a timely and comprehensive review of understanding the micro structure of milks and milk products. In the last 30 years great interest is seen, in the structure of dairy products and at the same time different techniques have been developed to visualise the properties of these products. The book is multi-author text containing chapters that summarise recent findings for each dairy product" Food and Beverage World, ?This book provides an important and valuable contribution to understanding the structure of dairy products. Every chapter provides a comprehensive up-to-date reference list, effectively the date of production. Unquestionably a major plus point of this book is the perfect quality of the micrographs representing different microscopic techniques used when investigating the microstructure of milk and dairy products.? ( Journal of Dairy Technology , February 2008) "Structure of Dairy Products provides a timely and comprehensive review of understanding the micro structure of milks and milk products. In the last 30 years great interest is seen, in the structure of dairy products and at the same time different techniques have been developed to visualise the properties of these products. The book is multi-author text containing chapters that summarise recent findings for each dairy product" Food and Beverage World
Series Volume Number
4
Illustrated
Yes
Table Of Content
Chapter 1. Overview of Microscopical Approaches. . Chapter 2. Instrumental Techniques for Sample Preparation. Chapter 3. Microstructure of Milk Components. Chapter 4. Microstructure of Dairy Fat Products. Chapter 5. Microstructure of Concentrated and Dried Milk Products. Chapter 6. Structure of Fermented Milks. Chapter 7. Microstructure of Natural Cheeses. Chapter 8. Processed Cheese and Cheese Analogues. Chapter 9. Microstructure of Frozen and Dairy-Based Confectionary Products. Chapter 10. The Microscope in Troubleshooting
Synopsis
Structure of Dairy Products , a new volume in the Society of Dairy Technology s Book Series, published by Blackwell Publishing, covers all major aspects of the structure of dairy products, including details of the use of techniques such as scanning electron microscopy and transmission electron microscopy., Structure of Dairy Products SOCIETY OF DAIRY TECHNOLOGY SERIES Edited by A. Y. Tamime The Society of Dairy Technology (SDT) has joined with Blackwell Publishing to produce a series of technical dairy-related handbooks providing an invaluable resource for all those involved in the dairy industry; from practitioners to technologists working in both traditional and modern large-scale dairy operations. The previous 30 years have witnessed great interest in the microstructure of dairy products, which has a vital bearing on, e.g. texture, sensory qualities, shelf life and packaging requirements of dairy foods. During the same period, new techniques have been developed to visualise clearly the properties of these products. Hence, scanning electron microscopy (SEM) and transmission electron microscopy (TEM) have been used as complimentary methods in quality appraisal of dairy products, and are used for product development and in trouble shooting wherever faults arise during manufacturing. Structure of Dairy Products, an excellent new addition to the increasingly well-known and respected SDT series, offers the reader: * information of importance in product development and quality control * internationally known contributing authors and book editor * thorough coverage of all major aspects of the subject * core, commercially useful knowledge for the dairy industry Edited by Adnan Tamime, with contributions from international authors, this book is an essential purchase for dairy scientists and technologists, food scientists and technologists, food chemists, physicists, rheologists and microscopists. Libraries in all universities and research establishments teaching and researching in these areas should have copies of this important work on their shelves., 'Structure of Dairy Products' covers all major aspects of the structure of dairy products, including details of the use of techniques such as scanning electron microscopy and transmission electron microscopy., Structure of Dairy Products SOCIETY OF DAIRY TECHNOLOGY SERIES Edited by A. Y. Tamime The Society of Dairy Technology (SDT) has joined with Blackwell Publishing to produce a series of technical dairy-related handbooks providing an invaluable resource for all those involved in the dairy industry; from practitioners to technologists working in both traditional and modern large-scale dairy operations. The previous 30 years have witnessed great interest in the microstructure of dairy products, which has a vital bearing on, e.g. texture, sensory qualities, shelf life and packaging requirements of dairy foods. During the same period, new techniques have been developed to visualise clearly the properties of these products. Hence, scanning electron microscopy (SEM) and transmission electron microscopy (TEM) have been used as complimentary methods in quality appraisal of dairy products, and are used for product development and in trouble shooting wherever faults arise during manufacturing. Structure of Dairy Products, an excellent new addition to the increasingly well-known and respected SDT series, offers the reader: information of importance in product development and quality control internationally known contributing authors and book editor thorough coverage of all major aspects of the subject core, commercially useful knowledge for the dairy industry Edited by Adnan Tamime, with contributions from international authors, this book is an essential purchase for dairy scientists and technologists, food scientists and technologists, food chemists, physicists, rheologists and microscopists. Libraries in all universities and research establishments teaching and researching in these areas should have copies of this important work on their shelves.
LC Classification Number
SF239
Item description from the seller
Seller feedback (261)
- 9***i (46)- Feedback left by buyer.Past monthVerified purchaseA treasure of a book!
- c***r (336)- Feedback left by buyer.Past monthVerified purchaseAll as advertised 👍
- r***e (25)- Feedback left by buyer.Past monthVerified purchaseBook as described. Very well packaged. Thanks!!!!
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