Food engineering and dairy technology
Diagrs., tables. Bibliography p. 596-611 (374 ref.)
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| Format: | Texto biblioteca |
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Freising (Germany, F.R.) Verlag A. Kessler
1981
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| Subjects: | FOOD TECHNOLOGY, DAIRY INDUSTRY, PROCESSING, EQUIPMENT, MILK, HEATING, SEPARATING, EMULSIFIERS, PASTEURIZING, FREEZING, EVAPORATION, DRYING, PACKAGING, MILK PRODUCTS, WHEY, ICECREAM, CHEESE, BUTTER, STERILIZING, TECHNOLOGIE ALIMENTAIRE, INDUSTRIE LAITIERE, TECNOLOGIA DE LOS ALIMENTOS, INDUSTRIA LECHERA, TRAITEMENT, MATERIEL, LAIT, CHAUFFAGE, SEPARATION, EMULSIFIANT, PASTEURISATION, CONGELATION, SECHAGE, CONDITIONNEMENT, PRODUIT LAITIER, LACTOSERUM, CREME GLACEE, FROMAGE, BEURRE, STERILISATION (GERMES), PROCESAMIENTO, EQUIPO, LECHE, CALENTAMIENTO, SEPARACION, EMULSIFICANTES, PASTEURIZACION, CONGELACION, EVAPORACION, SECADO, EMPAQUETADO, PRODUCTOS LACTEOS, LACTOSUERO, HELADO, QUESO, MANTEQUILLA, ESTERILIZACION, |
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| Summary: | Diagrs., tables. Bibliography p. 596-611 (374 ref.) |
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