Advances in Dairy Ingredients Hardback
Edited by Geoffrey W. Smithers, Mary Ann Augustin
Part of the Institute of Food Technologists Series series
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 provides an international perspective on recent developments in the area of dairy ingredients and dairy technology.
This book brings together food scientists, industry specialists, and marketers from around the world to provide unique insight into the scientific basis for the success of dairy ingredients in modern food products, and a glimpse into the future of new dairy ingredients and foods on the horizon.
- Format: Hardback
- Pages: 352 pages
- Publisher: Iowa State University Press
- Publication Date: 29/09/2010
- Category: Other technologies & applied sciences
- ISBN: 9780813823959