Author: United States. Food and Drug Administration. Division of MicrobiologyPublisher:
ISBN:
Category : Microbiology
Languages : en
Pages : 180
Book Description
Bacteriological Analytical Manual
Author: United States. Food and Drug Administration. Division of MicrobiologyPublisher:
ISBN:
Category : Microbiology
Languages : en
Pages : 180
Book Description
Basic Information Sources on Manufactured Dairy Products Industry
Author: Standard Methods for the Examination of Dairy Products
Author: American Public Health AssociationPublisher:
ISBN:
Category : Dairy products
Languages : en
Pages : 314
Book Description
Standard Methods for the Examination of Dairy Products, Bacteriological, Bioassay and Chemical
Author: American Public Health AssociationPublisher:
ISBN:
Category : Dairy products
Languages : en
Pages : 316
Book Description
Standard Methods for the Examination of Dairy Products
Author: H. Michael WehrPublisher: Ignatius Press
ISBN: 9780875530024
Category : Medical
Languages : en
Pages : 592
Book Description
Standard Methods for the Examination of Dairy Products
Author: American Public Health AssociationPublisher:
ISBN:
Category : Dairy inspection
Languages : en
Pages : 462
Book Description
Code of Federal Regulations
Author: Publisher:
ISBN:
Category : Administrative law
Languages : en
Pages : 420
Book Description
Special edition of the Federal Register, containing a codification of documents of general applicability and future effect ... with ancillaries.
CRC Handbook of Microbiology
Author: Allen I. LaskinPublisher:
ISBN:
Category : Science
Languages : en
Pages : 1006
Book Description
Handbook of Food and Beverage Fermentation Technology
Author: Y. H. HuiPublisher: CRC Press
ISBN: 0824751221
Category : Technology & Engineering
Languages : en
Pages : 1104
Book Description
Over the past decade, new applications of genetic engineering in the fermentation of food products have received a great deal of coverage in scientific literature. While many books focus solely on recent developments, this reference book highlights these developments and provides detailed background and manufacturing information. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association Presenting a comprehensive overview, Handbook of Food and Beverage Fermentation Technology examines a wide range of starter cultures and manufacturing procedures for popular alcoholic beverages and bakery, dairy, meat, cereal, soy, and vegetable food products. An international panel of experts from government, industry, and academia provide an in-depth review of fermentation history, microorganisms, quality assurance practices, and manufacturing guidelines. The text focuses on the quality of the final food product, flavor formation, and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. With approximately 2,300 references for further exploration, this is a valuable resource for food scientists, technologists, microbiologists, toxicologists, and processors.
Ice Cream
Author: H Douglas GoffPublisher: Springer Science & Business Media
ISBN: 1461460964
Category : Technology & Engineering
Languages : en
Pages : 470
Book Description
Ice Cream, 7th Edition focuses on the science and technology of frozen dessert production and quality. It explores the entire scope of the ice cream and frozen dessert industry, from the chemical, physical, engineering and biological principles of the production process to the distribution of the finished product. It is intended for industry personnel from large to small scale processors and suppliers to the industry and for teachers and students in dairy or food science or related disciplines. While it is technical in scope, it also covers much practical knowledge useful to anyone with an interest in frozen dessert production. World-wide production and consumption data, global regulations and, as appropriate, both SI and US units are provided, so as to ensure its relevance to the global frozen dessert industry. This edition has been completely revised from the previous edition, updating technical information on ingredients and equipment and providing the latest research results. Two new chapters on ice cream structure and shelf-life have been added, and much material has been rearranged to improve its presentation. Outstanding in its breadth, depth and coherence, Ice Cream, 7th Edition continues its long tradition as the definitive and authoritative resource for ice cream and frozen dessert producers.