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Handbook of Dairy Foods Analysis
Handbook of Dairy Foods Analysis
Date: 22 April 2011, 11:47

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Exceptionally comprehensive both in its detailing of methods and the range of products covered, this handbook describes the gamut of analytical tools and methods available to dairy producers, researchers, and inspectors. It includes tools for analyzing chemical and biochemical compounds as well as bioactive peptides, prebiotics, and probiotics. It also describes noninvasive chemical and physical sensors and starter cultures used in quality control, and 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.

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