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Patrick F. Fox, Paul McSweeney, ?Dairy Chemistry and Biochemistry? (Reupload)
Hardcover: 496 pages | Publisher: Springer; 1 edition (June 30, 1998) |Language: English |ISBN: 0412720000 |pdf | 14,8 mb
Book Description
The book provides a comprehensive description of the principal constituents of milk (water, lipids, proteins, lactose, salts, vitamins) and of the chemical aspects of principal families of dairy products. It also covers applied aspects, such as heat-induced changes and the use of enzymes, and principal physical properties. This concise overview should be of value to all dairy scientists and students.
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Dairy Chemistry And Biochemistry Paul Mcsweeney Patrick F Fox Principal Constituents Principal Families English Isbn Chemical Aspects Milk Water Concise Overview Publisher Springer Lipids Dairy Products Book Description Salts Enzymes Proteins Language Eng
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