English
- استرجاع مجاني وسهل
- أفضل العروض
المواصفات
| الناشر | Springer |
| رقم الكتاب المعياري الدولي 13 | 9783319148915 |
| رقم الكتاب المعياري الدولي 10 | 3319148915 |
| اللغة | الإنجليزية |
| Language | اللغة الإنجليزية |
| وصف الكتاب | 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. |
| عن المؤلف | P. F. Fox, Emeritus Professor of Food Chemistry.T. Uniacke-Lowe, Senior Technical Officer.P. L. H. McSweeney, Professor of Food Chemistry.J. A. O Mahony, Lecturer in Food Chemistry, all at the School of Food and Nutritional Sciences, University College, Cork, Ireland. |
| محتويات العلبة | book |
| رقم الطبعة | 1 |
| تاريخ النشر | 42182 |
| عدد الصفحات | 584 |
Dairy Chemistry And Biochemistry Paperback English by P.F. Fox - 42182
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