Advanced Dairy Chemistry
Volume 3: Lactose, Water, Salts and Minor Constituents
The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s. The series is the leading reference source on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents.Advanced Dairy Chemistry Volume 3: Lactose, Water, Salts, and Minor Constituents, Third Edition, reviews the extensive literature on lactose and its significance in milk products. This volume also reviews the literature on milk salts, vitamins, milk flavors and off-flavors and the behaviour of water in dairy product…
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Produktdetails
Weitere Autoren: Fox, Patrick F. (Hrsg.)
- ISBN: 978-1-4419-2742-2
- EAN: 9781441927422
- Produktnummer: 10748944
- Verlag: Springer Nature EN
- Sprache: Englisch
- Erscheinungsjahr: 2010
- Seitenangabe: 778 S.
- Masse: 1 Ex.; H23.5 cm x B15.5 cm 1'160 g
- Auflage: Softcover reprint of hardcover
- Abbildungen: Previously published in hardcover; Tabellen, schwarz-weiss
- Gewicht: 1160
Über den Autor
P.F. Fox Ph.D., D.Sc. is Professor Emeritus of Food Chemistry and P.L.H. McSweeney Ph.D., is a Senior Lecturer in Food Chemistry at University College, Cork, Ireland.
13 weitere Werke von Paul L. H. (Hrsg.) McSweeney:
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