Author: Publisher:
ISBN:
Category : Dairy products industry
Languages : en
Pages : 992
Book Description
The Milk Products Journal
Author: Publisher:
ISBN:
Category : Dairy products industry
Languages : en
Pages : 992
Book Description
Flavor Stability Studies on Vacuum Dried Whole Milk
Author: Myron Gilbert CooperPublisher:
ISBN:
Category : Dried milk
Languages : en
Pages : 246
Book Description
Manufactured Milk Products Journal
Author: Journal of Dairy Science
Author: Studies on the Flavor Stability of Vacuum Dried Whole Milk
Author: Myron Gilbert CooperPublisher:
ISBN:
Category : Dried milk
Languages : en
Pages : 162
Book Description
Drying of Milk and Milk Products
Author: Carl W. HallPublisher:
ISBN:
Category : Technology & Engineering
Languages : en
Pages : 360
Book Description
History and growth. Theory of evaporation and evaporators. Drum or roller driers and miscellaneous methods of drying. Spray drying. Instrumentation and control. Processing, packaging, and storage of evaporated, condensed and sweetened condensed milks. Processing, packging, and storage of nonfat dry milk and dry whole milk. By-products and special products. Quality control and sanitation. Properties of dry milks. Markets and uses.
Food Technology
Author: Rheology and Stability of Freeze-dried Cultured Cream
Author: Morton Oswald HamiltonPublisher:
ISBN:
Category : Freeze-dried foods
Languages : en
Pages : 314
Book Description
Biological Abstracts
Author: Jacob Richard SchrammPublisher:
ISBN:
Category : Biology
Languages : en
Pages : 1324
Book Description
The Food Lab: Better Home Cooking Through Science
Author: J. Kenji López-AltPublisher: W. W. Norton & Company
ISBN: 0393249867
Category : Cooking
Languages : en
Pages : 1645
Book Description
A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.