Diseño preliminar de la fabricación de proteína de suero de leche
This book explores the preliminary design of whey protein manufacturing. It presents a focused perspective on the planning and technical considerations behind producing a widely used nutritional ingredient, making it relevant to readers interested in food science, industrial engineering, nutrition, and manufacturing processes.
About This Book
This work addresses the preliminary design of a manufacturing process for whey protein.
It focuses on the technical and planning considerations associated with producing a protein ingredient from whey.
The subject connects food science, nutrition, engineering, and industrial manufacturing.
With no further description provided, the book is best understood as an introductory or specialized resource on whey protein production design.
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