Dairy Science and Technology Handbook, Volume 1
Principles and Properties
1. Edition November 2006
416 Pages, Hardcover
Wiley & Sons Ltd
ISBN:
978-0-470-12706-3
John Wiley & Sons
A handbook featuring contributions from a variety of authors
Edited by Y.H. Hui, the Dairy Science and Technology Handbook: Principles and Properties covers a range of areas in dairy science, including chemistry and physics. Book chapters also address the sensory evaluation of dairy products and milk protein properties.
Preface.
Contributors.
1. Chemistry and Physics (H. D. Goff and A. R. Hill).
2. Analyses (Genevieve L. Christen).
3. Sensory Evaluation of Diary Products (Lynn V. Ogden).
4. Functional Properties of Milk Proteins (Olivier Robin, Sylvie
Turgeon, and Paul Paquin).
Appendix: Product Listing.
Contributors.
1. Chemistry and Physics (H. D. Goff and A. R. Hill).
2. Analyses (Genevieve L. Christen).
3. Sensory Evaluation of Diary Products (Lynn V. Ogden).
4. Functional Properties of Milk Proteins (Olivier Robin, Sylvie
Turgeon, and Paul Paquin).
Appendix: Product Listing.
Y. H. Hui and are the authors of Dairy Science and Technology Handbook: Principles and Properties, Volume 1, published by Wiley.
