ShareExtending the shelf life of low-acid liquid dairy products for added value.
Type of monograph: Other
Summary
This booklet is for anyone in the dairy processing industry who is interested in knowing how new techniques can extend shelf life for dairy products, leading to significant competitive advantages.
It is also relevant to food technologists and students in academic and research settings.
Details
- Original title: Extending the shelf life of low-acid liquid dairy products for added value.
- Record ID : 30017275
- Languages: English
- Publication: Tetra Pak - Switzerland/Switzerland
- Publication date: 2016/02
Indexing
-
Cold chain management: milk and dairy products.
- Author(s) : Singap. PSB
- Date : 2001
- Languages : English
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-
Guide de bonnes pratiques hygiéniques : fabrica...
- Author(s) : J. off. Répub. fr.
- Date : 2004
- Languages : French
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-
Dairy processing: improving quality.
- Author(s) : SMIT G.
- Date : 2004
- Languages : English
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-
Maîtrise de la chaîne du froid des produits lai...
- Author(s) : Cemagref, AFF
- Date : 1999/03
- Languages : French
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-
Practical guide for control of cheese yield.
- Author(s) : FIL, IDF
- Date : 2000
- Languages : English
View record