Téléchargez le livre : Hydrocolloids in Food Processing

Hydrocolloids in Food Processing

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Éditeur :

Wiley-Blackwell


Collection :

Institute of Food Technologists Series

Paru le : 2011-06-09

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Description
In Hydrocolloids in Food Processing, a group of the most experienced and impartial experts explains what stabilizers should be used and how they should be used, food product by food product. Numerous actual product formulations are packed into each chapter and the processing procedures to make these formulations are clearly described. Food manufacturers are shown how to accurately use food stabilizers to make the highest quality food products. Coverage includes all the practical details needed to ensure the most accurate QA standards and testing procedures for each hydrocolloid. Finally, Hydrocolloids in Food Processing explains how to navigate the often tricky area of dealing with hydrocolloid suppliers. An informative discussion of how hydrocolloid companies think and operate today is followed by precise strategies to ensure that the most mutually beneficial relationships can be obtained between specific customer types and appropriate types of suppliers.
Pages
360 pages
Collection
Institute of Food Technologists Series
Parution
2011-06-09
Marque
Wiley-Blackwell
EAN papier
9780813820767
EAN PDF
9780813814339
Informations sur l'ebook
Nombre pages copiables
0
Nombre pages imprimables
350
Taille du fichier
2621 Ko
Prix
248,93 €
EAN EPUB
9780470961896
Informations sur l'ebook
Nombre pages copiables
0
Nombre pages imprimables
360
Taille du fichier
4905 Ko
Prix
248,93 €

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