Dairy Chemistry and Biochemistry
Inbunden, Engelska, 2015
1 439 kr
Beställningsvara. Skickas inom 10-15 vardagar. Fri frakt för medlemmar vid köp för minst 249 kr.
Finns i fler format (1)
This book is the most comprehensive introductory text on the chemistry and biochemistry of milk. It provides a comprehensive description of the principal constituents of milk (water, lipids, proteins, lactose, salts, vitamins, indigenous enzymes) and of the chemical aspects of cheese and fermented milks and of various dairy processing operations. It also covers heat-induced changes in milk, the use of exogenous enzymes in dairy processing, principal physical properties of milk, bioactive compounds in milk and comparison of milk of different species. This book is designed to meet the needs of senior students and dairy scientists in general.
Produktinformation
- Utgivningsdatum2015-06-27
- Mått155 x 235 x 38 mm
- Vikt1 062 g
- FormatInbunden
- SpråkEngelska
- Antal sidor584
- Upplaga2
- FörlagSpringer International Publishing AG
- ISBN9783319148915
- OriginaltitelDairy Chemistry and Biochemistry
Tillhör följande kategorier
Hoppa över listan
Du kanske också är intresserad av
Dairy Chemistry and Biochemistry
P. F. Fox, T. Uniacke-Lowe, P. L. H. McSweeney, J. A. O'Mahony
Häftad, 2016
939 kr
- Nyhet
Del 11
- Nyhet
Del 3
- Nyhet
Del 1