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Description
Margarine, Second Revised Edition provides a comprehensive exposition of the chemistry, production, and nutritional aspects of margarine. The book surveys the invention of margarine and the development of the margarine industry, as well as its nutritional and statistical features. The raw materials, ingredients, and chemical nature of fats and oils needed for production are presented; the step-by-step processing and the biochemical interactions are described in detail; and the bacteriological processes during the preparation of milk and storage and preservation are discussed. This edition contains new information but still retains the general layout of the first edition. Food technologists, chemists, production engineers, and those curious about the production of margarine will find this book interesting.
Pages
432 pages
Collection
n.c
Parution
2016-07-04
Marque
Pergamon
EAN papier
9780080104744
EAN PDF SANS DRM
9781483164663
Informations sur l'ebook
Ce livre est accessible aux handicaps Voir les informations sur l'accessibilité
Prix
57,97 €

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