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Viac informácií o knihe Dairy Chemistry and Biochemistry

• Parametre knihy
• Anotácia kniha
• Obľúbené z iného súdka

Nákupom získate 221 bodov

Anotácia knihy

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.

Parametre knihy

Zaradenie knihy Knihy po anglicky Technology, engineering, agriculture Industrial chemistry & manufacturing technologies Industrial chemistry

• Celý názov: Dairy Chemistry and Biochemistry
• Autor: P. F. Fox, T. Uniacke-Lowe, Paul L. H. McSweeney, James A. O'Mahony
• Jazyk: Angličtina
• Väzba: Brožovaná
• Počet strán: 584
• EAN: 9783319374369
• ISBN: 9783319374369
• ID: 15368827
• Nakladateľ: Springer International Publishing AG
• Hmotnosť: 9066 g
• Rozmery: 235 × 155 × 34 mm
• Dátum vydania: 22. October 2016

Obľúbené z iného súdka

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