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“anne dolivet”

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  • Analytical Methods for Food and Dairy Powders

    by Pierre Schuck, Romain Jeantet, Anne Dolivet ...
    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 economic importance to the food and dairy industry worldwide. Today, the ability to control food ... Read more

    $179.00 USD