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Schuck, Pierre - Analytical Methods for Food and Dairy Powders, e-kirja

Analytical Methods for Food and Dairy Powders

Schuck, Pierre

166,10€

Food and dairy powders are created by dehydrating perishable produce, such as milk, eggs, fruit and meat, in order to extend their shelf life and stabilise them for storage or transport. These powders are in high demand for use as ingredients and as food products in their own right, and