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Dairy Chemistry and Biochemistry
Jezik
Engleski
Engleski
Knjiga
Tvrdi uvez
This book is the most comprehensive introductory text on the chemistry and biochemistry of milk. It...
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Libristo kod: 09144244
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304 b
304 b
121.07
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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.§
Informacije o knjizi
Puni naziv
Dairy Chemistry and Biochemistry
Jezik
Engleski
Engleski
Uvez
Knjiga - Tvrdi uvez
Datum izdanja
2015
Broj stranica
584
EAN
9783319148915
ISBN
3319148915
Libristo kod
09144244
Nakladnici
Springer International Publishing AG
Težina
1056
Dimenzije
164 x 244 x 38
