Extending the shelf life of low-acid liquid dairy products for added value
Mjukband - 24 sidor - English - 2016
59 kr
Leveranstid: 5-7 arbetsdagar inom Sverige, upp till 14 arbetsdagar till utlandet.
This booklet is for anyone in the dairy processing industry who is interested in knowing how new techniques can extend shelf life for dairy products, leading to significant competitive advantages.
It is also relevant to food technologists and students in academic and research settings.
This booklet is for anyone in the dairy processing industry who is interested in knowing how new techniques can extend shelf life for dairy products, leading to significant competitive advantages.
It is also relevant to food technologists and students in academic and research settings.
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