Methods and Techniques in Plant Physiology

Amitava Bhattacharya & Vijay Laxmi

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Paperback

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English

New India Publishing Agency
15 August 2015

Physiology; Pathology; Veterinary anatomy & physiology; Botany & plant sciences

Summary
Details

Processing of milk into various dairy foods, i.e. Dairy Technology is underpinned by disciplines such as chemistry and biochemistry, microbiology and process engineering. Strong emphasis on public health aspects and product quality demands that proper attention be given to the points in the production and processing chain where both pathogenic and spoilage microorganisms can be controlled effectively. Keeping above points in view, a very comprehensive book has been written encompassing entire gamuts of chemical, physical and microbiological characteristics of milk, processing and preservation of milk. The main objective of the book is to provide the latest information in a consolidated form at one point to meet the requirements of not only undergraduate and postgraduates students but also teachers and dairy professionals.

By: Amitava Bhattacharya & Vijay Laxmi
Imprint: New India Publishing Agency
Dimensions: Height: 152mm, Width: 17mm, Spine: 229mm
Weight: 800g
ISBN: 9788119215843
ISBN 10: 8119215842
Pages: 212
Publication Date: 15 August 2015
Audience: Professional and scholarly , Undergraduate
Format: Paperback
Publisher's Status: Active