Pierre Schuck, Anne Dolivet and Romain Jeantet are all based at INRA (the French National Institute for Agricultural Research), Agrocampus Ouest, Rennes, France. Pierre Schuck is Research Engineer, Anne Dolivet is Research Technician and Romain Jeantet is Professor in Food Science and Process Engineering.
2 Ebooks by Anne Dolivet
Pierre Schuck & Romain Jeantet: Analytical Methods for Food and Dairy Powders
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 powder …
EPUB
Inggeris
DRM
€163.99
Pierre Schuck & Romain Jeantet: Analytical Methods for Food and Dairy Powders
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 powder …
PDF
Inggeris
DRM
€163.99
