INTRODUCTION Preservation of food had always played an important role in civilization of mankind. Nowadays, consumers have a tendency to buy a foods which are fresh, natural, free from chemical preservatives
Tag: Dairy
Nanotechnology in Dairy and Food Processing
PHYSICO-CHEMICAL PROPERTIES OF ICE CREAM MIXES
COOLING OF MILK
Global consumptions of Ultra-high-temperature (UHT) treated
Heat And Mass Transfer (HMT) Dairy Technology PDF Book
Article publisher Guidelines
Dairy and Food Engineering PDF Book
Dairy and Food Engineering: Physical, chemical and biological methods of food preservation, changes undergone by the food components during processing, evaporation, drying, freezing juice extraction, filtration, membrane separation, thermal processing, plant utilities requirement. Book Detail: Dairy