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The Sensory Evaluation of Dairy Products
The Sensory Evaluation of Dairy Products, Second Edition is for all who seek a book entirely devoted to sensory evaluation of dairy products and modern applications of the science. It is an excellent scientific reference for training in dairy product evaluation and is a practical guide to the preparation of samples for sensory evaluation. The book contains updates of the original text of the well-received first edition, as well as brand new material. This unique book is designed for professionals involved in many aspects of dairy production, including academic teaching and research, processing, quality assurance, product development and marketing. It is an invaluable tool for those who compete in the annual Collegiate Dairy Product Evaluation Contest.
U.S. Industrial Outlook
Presents industry reviews including a section of "trends and forecasts," complete with tables and graphs for industry analysis.
Annual Report of the Bureau of Industries for the Province of Ontario
Includes statistics of agriculture, values, rents, farm wages, loan and investment companies, labor organizations, municipal statistics, etc.
New Lipases and Proteases
Enzymatic processing of lipids and oils is becoming an important area of research. Hydrolytic enzymes, such as lipases and proteases are being sought after as the biocatalysts. This book focuses on the search and acquisition, isolation and purification and the characterisation of these enzymes
Bulletin
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The Dairy
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Annual Report
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