| 书目名称 | Modern Dairy Technology | | 副标题 | Volume 2 Advances in | | 编辑 | R. K. Robinson | | 视频video | | | 图书封面 |  | | 描述 | As with the products and processes described in Volume· I of this book, many of the technical changes associated with, for example, the manufacture of cheeses or fermented milks have been subtle rather than dramatic. Nonetheless, the importance for the dairy industry has often been profound. The market demand for dairy products containing ‘health-promoting‘ cultures is a development that was barely discernible 10 years ago, and yet many manufacturers are now generating a whole range of bio-yoghurts and similar retail items. Similarly, the legislation covering food hygiene has been modified to place additional demands upon manufacturers, a move that has in turn encouraged the further development of analytical methods for quality controL These modifications to manufacturing practices are, along with many others, reflected in this second edition, and I acknowledge with gratitude the enthusiastic co-operation of all the authors associated with this project in bringing their disparate contributions up-to-date. R. K. ROBINSON v Preface to the First Edition Retail sales of most dairy products are still on the increase world-wide, and this expansion is, at least in part, a reflection of th | | 出版日期 | Book 1993Latest edition | | 关键词 | food; food hygiene; health; hygiene; quality control | | 版次 | 2 | | doi | https://doi.org/10.1007/978-1-4684-8172-3 | | isbn_softcover | 978-1-4684-8174-7 | | isbn_ebook | 978-1-4684-8172-3 | | copyright | Springer Science+Business Media Dordrecht 1993 |
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发表于 2025-3-21 17:19:51
