Advances in dairy ingredients

• Corporate Author: Institute of Food Technologists
• Other Authors: Smithers, Geoffrey W., Augustin, M. A.
• Format: Electronic eBook
• Language: English
• Published: Ames, Iowa : John Wiley & Sons : Institute of Food Technologists, 2013.
• Series: Institute of Food Technologists series.
• Subjects: Dairy products industry > Technological innovations.; Milk trade > Technological innovations.; Dairy processing.; elektronické knihy; electronic books
• ISBN: 9781118448205; 1118448200; 9781118448274; 1118448278; 9781283869195; 1283869195; 9780813823959; 0813823951
• Physical Description: 1 online resource
• Access: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty

Advances in Dairy Ingredients provides an international perspective on recent developments in the area of dairy ingredients and dairy technology. Market and manufacturing trends and opportunities are aligned with the latest science tools that provide the foundation to successfully and rapidly capture these opportunities. Functional foods are emerging as key drivers of the global food economy and dairy ingredients and technology are at the forefront in these developments. Advances in Dairy Ingredients brings together food scientists, industry specialists, and marketers from around.