Dairy Chemistry and Biochemistry
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 m...
Κύριοι συγγραφείς: | Fox, P. F. (Συγγραφέας), Uniacke-Lowe, T. (Συγγραφέας), McSweeney, P. L. H. (Συγγραφέας), O'Mahony, J. A. (Συγγραφέας) |
---|---|
Συγγραφή απο Οργανισμό/Αρχή: | SpringerLink (Online service) |
Μορφή: | Ηλεκτρονική πηγή Ηλ. βιβλίο |
Γλώσσα: | English |
Έκδοση: |
Cham :
Springer International Publishing : Imprint: Springer,
2015.
|
Έκδοση: | 2nd ed. 2015. |
Θέματα: | |
Διαθέσιμο Online: | Full Text via HEAL-Link |
Παρόμοια τεκμήρια
-
Advanced Dairy Chemistry Volume 3: Lactose, Water, Salts and Minor Constituents /
Έκδοση: (2009) -
Advanced Dairy Chemistry Volume 2 Lipids
Έκδοση: (2006) -
The Sensory Evaluation of Dairy Products
Έκδοση: (2009) -
Advanced Dairy Chemistry Volume 1A: Proteins: Basic Aspects, 4th Edition /
Έκδοση: (2013) -
Advanced Dairy Chemistry Volume 1B: Proteins: Applied Aspects /
Έκδοση: (2016)