Handbook of Dairy Foods Analysis / (Record no. 7343)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02120nam a2200217 a 4500 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 160209s2009 xxu eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| ISBN | 1420046314 (hardcover) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| ISBN | 9781420046311 (hardcover) |
| 022 ## - INTERNATIONAL STANDARD SERIAL NUMBER | |
| ISSN | 637.1 Nollet 24859 1st 2010 Dairy |
| 100 ## - MAIN ENTRY--AUTHOR NAME | |
| Personal name | Nollet,Lea M.L |
| 245 10 - TITLE STATEMENT | |
| Title | Handbook of Dairy Foods Analysis / |
| 250 ## - EDITION STATEMENT | |
| Edition statement | 1st ed. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication | USA] : |
| Name of publisher | CRC Press, |
| Year of publication | 2009. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Number of Pages | 918 p. ; |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc | Dairy foods account for a large portion of the Western diet, but due to the potential diversity of their sources, this food group often poses a challenge for food scientists and their research efforts. Bringing together the foremost minds in dairy research, Handbook of Dairy Foods Analysis compiles the top dairy analysis techniques and methodologies from around the world into one, well-organized volume. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association Exceptionally comprehensive both in its detailing of methods and the range of products covered, this handbook includes tools for analyzing chemical and biochemical compounds and also bioactive peptides, prebiotics, and probiotics. It describes noninvasive chemical and physical sensors and starter cultures used in quality control. Covers the Gamut of Dairy Analysis Techniques The book discusses current methods for the detection of microorganisms, allergens, and other adulterations, including those of environmental origin or introduced during processing. Other methodologies used to evaluate color, texture, and flavor are also discussed. Written by an International Panel of Distinguished Contributors Under the editorial guidance of renowned authorities, Leo M.L. Nollet and Fidel Toldrá, this handbook is one of the few references that is completely devoted to dairy food analysis – a extremely valuable reference for those in the dairy research, processing, and manufacturing industrie |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical Term | Dairy Technology |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical Term | Dairy Food |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Nollet, Leo M. |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Toldra, Fide |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Books |
| Collection code | Permanent Location | Current Location | Shelving location | Date acquired | Source of acquisition | Full call number | Accession Number | Koha item type |
|---|---|---|---|---|---|---|---|---|
| Veterinary Science | Pattoki Library | Pattoki Library | Dairy | 2016-02-09 | Purchased | 637.1 Nollet 24859 1st 2010 Dairy | 24859 | Books |