Vetenskap & teknik
Dairy Chemistry and Biochemistry
P F Fox • T Uniacke-Lowe • P L H McSweeney • J A O'Mahony
Inbunden
1519:-
Uppskattad leveranstid 10-16 arbetsdagar
Fri frakt för medlemmar vid köp för minst 249:-
Andra format:
- Pocket/Paperback 999:-
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.
- Illustratör: 20 schwarz-weiße Tabellen 254 schwarz-weiße und 25 farbige Abbildungen Bibliographie
- Format: Inbunden
- ISBN: 9783319148915
- Språk: Engelska
- Antal sidor: 584
- Utgivningsdatum: 2015-06-27
- Förlag: Springer International Publishing AG