Processed Cheese Science and Technology: Ingredients, Manufacture, Functionality, Quality, and Regulations (English Edition) P本 pdf ダウンロード

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Processed Cheese Science and Technology: Ingredients, Manufacture, Functionality, Quality, and Regulations (English Edition) P本 pdf ダウンロード

Processed Cheese Science and Technology: Ingredients, Manufacture, Functionality, Quality, and Regulations (English Edition) P本 pdf ダウンロード, Processed Cheese Science and Technology: Ingredients, Manufacture, Functionality, Quality, and Regulations (English Edition) , オンラインで書籍をダウンロードする Processed Cheese Science and Technology: Ingredients, Manufacture, Functionality, Quality, and Regulations (English Edition) P本 pdf ダウンロード 無料で, 本の無料読書 Processed Cheese Science and Technology: Ingredients, Manufacture, Functionality, Quality, and Regulations (English Edition) オンライン, あなたは無料で、余分なお金を費やす必要なしに(PDF、epub)形式でここにこの本をダウンロードすることができます。以下のダウンロードリンクをクリックして、 Processed Cheese Science and Technology: Ingredients, Manufacture, Functionality, Quality, and Regulations (English Edition) 書籍のPDFまたはエパブ無料

Processed Cheese Science and Technology: Ingredients, Manufacture, Functionality, Quality, and Regulations (English Edition)
書籍の説明

  • ファイル名: Processed Cheese Science and Technology: Ingredients, Manufacture, Functionality, Quality, and Regulations (English Edition) P本 pdf ダウンロード.
  • ISBN : 96038595
  • リリース日 : 12 5 2020
  • ページ数 : 178 ページ
  • 著者 : Mamdouh El-Bakry (編集)
  • 作成者情報 : Mamdouh El-Bakry (編集)
  • エディター : 独立した出版社

 

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著者について
Dr. Mamdouh El-Bakry currently works in the food industry as a professor and a regulatory affairs technologist for dairy science. He received his B.Sc. in Dairy Science and Technology from Cairo University, followed by a M.Sc. degree in Food Science and Technology (Ghent University), a M.Sc. in Food Science and Nutrition (Murcia University), and a Ph.D. in Processed Cheese from the University College Dublin. He spent several years in postdoctoral research in Teagasc Food Research Centre in Ireland and the Autonomous University of Barcelona in Spain. Dr. El-Bakry’s research interests include dairy products, dairy technology, chemistry, microstructure, and microbiology. He has contributed to numerous research/review papers, book chapters, and conference work on dairy science.

Dr. Bhavbhuti Mehta is an Associate Professor and Head of the Dairy Chemistry Department at the SMC College of Dairy Sciences, Anand Agricultural University in Gujarat, India. His research and teaching focuses primarily on various physicochemical changes (process-induced changes) taking place during the processing of milk, milk products, and food chemistry in general. Other research interests include lipid oxidation and its prevention, methods to measures various oxidative deterioration, functional food ingredients and nutraceuticals, the role of various constituents in dairy and food products, and more. –このテキストは、hardcover版に関連付けられています。

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