000			02098nam a2200313 a 4500
005			20250918124804.0
008			110104s2010 flua bf 001 0 eng
020			_a9781420046311 (hardcover : alk. paper)
020			_a1420046314 (hardcover : alk. paper)
039		9	_a201102101606 _bzaina _c201101041230 _didah _y01-04-2011 _zidah
040			_aUKM
090			_aSF253.H365
090			_aSF253 _b.H365
245	0	0	_aHandbook of dairy foods analysis / _cedited by Leo M.L. Nollet, Fidel Toldra
260			_aBoca Raton, FL : _bCRC Press, _c2010
300			_axviii, 900 p. : _bill. ; _c27 cm.
504			_aIncludes bibliographical references and index
520			_a'Dairy foods account for a large portion of the Western diet, but due to the potential diversity of their sources, this food group often poses a challenge for food scientists and their research efforts. Bringing together the foremost minds in dairy research, Handbook of Dairy Foods Analysis compiles the top dairy analysis techniques and methodologies from around the world into one, well-organized volume. Exceptionally comprehensive both in its detailing of methods and the range of products covered, this handbook includes tools for analyzing chemical and biochemical compounds and also bioactive peptides, prebiotics, and probiotics. It describes noninvasive chemical and physical sensors and starter cultures used in quality control. The book discusses 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.'--Publisher's description.
650		0	_aDairy products _xAnalysis _vHandbooks, manuals, etc.
700	1		_aNollet, Leo M. L., _d1948-
700	1		_aToldra, Fidel
907			_a.b14903489 _b2021-05-28 _c2019-11-12
942			_c01 _n0 _kSF253.H365
914			_avtls003452113
990			_azsz
991			_aFakulti Sains dan Teknologi
998			_at _b2011-04-01 _cm _da _feng _gflu _y0 _z.b14903489
999			_c476907 _d476907