Rheology of Dairy Products - Stanciu, Ioana
51,99 €
inkl. MwSt.
Versandkostenfrei*
Versandfertig in 6-10 Tagen
  • Broschiertes Buch

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.

Andere Kunden interessierten sich auch für
Produktbeschreibung
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.
Autorenporträt
Dr. Ioana Stanciu obtained her PhD degree in Chemistry in 2008 for the study of mineral oil polymer additives. Since 2005 has participated in numerous national and international conferences, has papers publishing in journals national and international for study multi-grade oils, canola oils and sunflower oil.