Dairy Chemistry and Biochemistry
Patrick F. Fox, Paul McSweeney
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.
年:
1998
出版:
1st ed
出版社:
Blackie Academic & Professional
语言:
english
页:
396
ISBN 10:
0412720000
ISBN 13:
9780412720000
文件:
PDF, 15.65 MB
IPFS:
,
english, 1998
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