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Rheologie von Molkereiprodukten

Rheologie von Molkereiprodukten

Ioana Stanciu

98,54 €
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2024
Materia
Química
ISBN:
9786207749492
98,54 €
IVA incluido
Disponible

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Das Buch mit dem Titel 'Rheologie von Milchprodukten' gliedert sich in drei Kapitel: Technologie von Milch und Milchprodukten, Rheologie von Milchprodukten und rheologische Eigenschaften ausgewählter Milchprodukte. Kapitel eins umfasst Unterkapitel über die Technologie der Trinkmilch, die Herstellung von Milchkonserven, die Herstellung von Sauermilchprodukten, die Herstellung von Sahne, Butter, Käse und Speiseeis sowie Technologien zur Verwertung von Nebenprodukten der Milchindustrie.

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