£72.87

Springer Dairy Chemistry and Biochemistry

269 black & white illustrations, 26 colo

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£73 today · all-time low £72 (Apr 2026) · usually the usual

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£74.23 £72.28 £72.71 £73.13 £73.56 £73.98 £74.41 05 April 2026 18 April 2026 01 May 2026 14 May 2026 28 May 2026

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Description

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.

Product Specifications

Format
hardcover
Domain
Amazon UK
Release Date
27 June 2015
Listed Since
11 December 2014

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