The International Dairy Federation's procedure for the validation of microbiological analytical methods for dairy foods

Analytical Methods for Food and Dairy Po

Analytical Methods for Food and Dairy Powders (Schuck/Analytical Methods for Food and Dairy Powders) || Determination of the Ash Content

✍ Schuck, Pierre; Dolivet, Anne; Jeantet, Romain 📂 Article 📅 2012 🏛 Wiley-Blackwell 🌐 English ⚖ 57 KB

Food and dairy powders are created by dehydrating perishable produce, such as milk, eggs, fruit and meat, in order to extend their shelf life and stabilise them for storage or transport. These powders are in high demand for use as ingredients and as food products in their own right, and are of great

Analytical Methods for Food and Dairy Po

Analytical Methods for Food and Dairy Powders (Schuck/Analytical Methods for Food and Dairy Powders) || Determination of the Rate of Lactose Crystallisation

✍ Schuck, Pierre; Dolivet, Anne; Jeantet, Romain 📂 Article 📅 2012 🏛 Wiley-Blackwell 🌐 English ⚖ 57 KB

Food and dairy powders are created by dehydrating perishable produce, such as milk, eggs, fruit and meat, in order to extend their shelf life and stabilise them for storage or transport. These powders are in high demand for use as ingredients and as food products in their own right, and are of great

Membrane Technologies for the Fractionat

Membrane Technologies for the Fractionation of Dairy Components - by International Dairy Federation

✍ Alistair S Grandison 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 39 KB

Statistical Aspects of the Microbiologic

Statistical Aspects of the Microbiological Examination of Foods || Validation of Microbiological Methods for Food

✍ BRUNELLE, S 📂 Article 📅 2008 🏛 Elsevier 🌐 English ⚖ 319 KB

For many biologists, statistics are an anathema; but statistical analysis of quantitative and qualitative data is of considerable importance. Although spreadsheet software provides a diverse range of statistical tools, users are usually unsure which technique should be used. This book provides the b

,Advances in Membrane Technology for Bet

,Advances in Membrane Technology for Better Dairy Products Bulletin of the International Dairy Federation No. 311/1996 (1996) International Dairy Federation,Washington, DC, USA 48 0250 5118.

✍ A.S. Grandison 📂 Article 📅 1997 🏛 Elsevier Science 🌐 English ⚖ 123 KB

Validation and acceptance of modern meth

Validation and acceptance of modern methods for the microbiological analysis of foods in the UK

✍ Susan Scotter; Roger Wood 📂 Article 📅 1996 🏛 Elsevier Science 🌐 English ⚖ 632 KB