普通高等教育“十二五”规划教材·乳品与饮料工艺学

· 中国轻工业出版社
Ebook
539
Pages

About this ebook

本书将乳品与饮料结合，乳品主要介绍乳的性质，以及巴氏杀菌乳、灭菌乳、酸乳、乳粉、冰淇淋、炼乳、干酪和奶油等加工技术的基本知识；饮料则引入了饮料的基本概念、碳酸饮料、果汁和蔬菜汁饮料、含乳饮料和其他饮料的加工工艺等内容。

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